Super Creamy Mini Vanilla Cheesecakes

why make this recipe

Super Creamy Mini Vanilla Cheesecakes are a delightful treat perfect for any occasion. Their small size makes them easy to serve and enjoy. With a rich and creamy filling supported by a crunchy graham cracker crust, these cheesecakes are sure to impress your family and friends. Plus, they are simple to make, which is a bonus for any home baker.

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how to make Super Creamy Mini Vanilla Cheesecakes

Ingredients :

• 10 full graham cracker sheets
• 50 grams granulated sugar (1/4 cup)
• 86 grams unsalted butter, melted & cooled (6 Tablespoons)
• 28 grams unsalted butter, softened (2 Tablespoons)
• 132 grams granulated sugar (2/3 cup)
• 454 grams full-fat cream cheese, softened (16 ounces)
• 152 grams full-fat sour cream, room temperature (2/3 cup)
• 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
• 2 large eggs, room temperature

Directions :

1. Preheat your oven to 325 degrees F (163 degrees C). If you are using a cupcake pan, line the cups with paper liners.
2. Pulse the graham cracker sheets in a food processor until they are finely crumbed. Mix in the sugar and melted butter until it forms a dough.
3. Press the mixture into the mini cheesecake cups and bake for 5-6 minutes. Let them cool.
4. For the filling, beat together the softened butter and sugar until the mixture is grainy. Add the cream cheese and beat until fluffy. Mix in the sour cream and vanilla, then add the eggs and combine well.
5. Divide the filling between the cooled crusts. Bake in a water bath at 325 degrees F for 15-16 minutes, until set but still wobbly in the center.
6. Cool the cheesecakes in the oven for 1 hour, then refrigerate for 3-4 hours before serving.

how to serve Super Creamy Mini Vanilla Cheesecakes

Serve these mini cheesecakes chilled for the best flavor. You can top them with fresh fruit, chocolate sauce, or whipped cream for added sweetness. Place them on a lovely serving platter to impress your guests.

how to store Super Creamy Mini Vanilla Cheesecakes

You can store these cheesecakes in the refrigerator for up to one week. Make sure to cover them well with plastic wrap or store them in an airtight container to keep them fresh.

tips to make Super Creamy Mini Vanilla Cheesecakes

• Ensure all ingredients are at room temperature for the best mixing results.
• Don’t overmix the filling once you add the eggs, as this can cause cracks during baking.
• If you want to make these cheesecakes ahead of time, they also freeze well. Just wrap each cheesecake tightly in plastic wrap and store them in the freezer for up to a month.

variation

You can easily customize these cheesecakes. Try adding some lemon zest for a citrusy twist or layer in fruit purees like raspberry or strawberry for added flavor. Another fun idea is to swirl in some chocolate ganache for a richer dessert.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes, but for the best flavor and texture, full-fat cream cheese is recommended.

Q: Can I make these cheesecakes without a water bath?
A: While a water bath helps prevent cracks and promotes even cooking, you can bake them without one. Just be watchful of the baking time.

Q: How can I tell if the cheesecakes are done?
A: They should be set around the edges and still slightly wobbly in the center. They will firm up as they cool.