American🍰 Sweets & drinks

Easy Mini Cheesecakes

Name: Easy Mini Cheesecakes
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: ¼ cups toasted pecans; 8 graham crackers, full sheets; 3 tbsp granulated sugar (for crust); ½ tsp cinnamon; 4½ tbsp butter; 16 oz cream cheese, room temperature; ½ cup granulated sugar (for filling); ¼ tsp salt; ¼ cups sour cream; 1½ tsp vanilla extract; 2 large eggs, room temperature; 1 tsp lemon juice (optional)

⏱ 40 min🍽 Serves 12

Easy mini cheesecakes are as delicious as they are adorable! A crisp graham cracker pecan crust is topped with a creamy, tangy filling and baked into bite-sized treats. Enjoy them plain or with your favorite toppings — all the flavor of a classic cheesecake, just in miniature form!

Adapted from a video by Preppy Kitchen

Easy Mini Cheesecakes Recipe

Watch on YouTube

Ingredients

toasted pecansabout 30g¼ cups
graham crackers, full sheetsabout 135g8
granulated sugar (for crust)3 tbsp
cinnamon½ tsp
butter4½ tbsp
cream cheese, room temperaturetwo 8-oz packages, about 452g total16 oz
granulated sugar (for filling)about 100g½ cup
salt¼ tsp
sour creamabout 60g

Steps

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1
Preheat your oven to 350°F (175°C).
2
Spread pecans on a baking sheet and toast at 350°F for about 8 minutes, stirring halfway through, to bring out flavor and crunch.
3
Pulse the graham crackers in a food processor until broken into small pieces.
4
Add the sugar and cinnamon, then add the toasted pecans, and pulse again until combined.
5
Drizzle in the melted butter and pulse until the mixture is evenly distributed and has a wet, sandy texture.
6
If you don't have a food processor, finely chop the pecans, crush the crackers in a bag, whisk with the dry ingredients, then mix in the butter until combined.
7
Divide about 2 tablespoons of the crust mixture into each of 12 cupcake liners.
8
Use a shot glass or similar flat-bottomed object to press the crust down firmly and evenly.
9
Bake the crusts at 350°F for 8 to 10 minutes, until fragrant and lightly colored.
10
Beat the room-temperature cream cheese on medium speed for 2 to 3 minutes until smooth and lump-free, scraping the bowl halfway through.
11
Add the sugar and salt, then mix for about another minute until smooth.
12
Add the sour cream and vanilla extract, mixing on medium-low speed for about 2 minutes until well combined.
13
Add the room-temperature eggs one at a time, mixing well after each addition. Optionally add a little lemon juice for brightness (optional).
14
Pour the smooth, lump-free cheesecake batter into the slightly cooled crusts, about a scant quarter cup per well.
15
Bake the mini cheesecakes at 350°F for 15 to 17 minutes, until puffed and the centers jiggle slightly.
16
Let the cheesecakes cool completely after baking. Enjoy at room temperature or chill for a firmer texture, and top with your favorite toppings such as whipped cream, fruit, caramel, or chocolate ganache.

Easy Mini Cheesecakes

Ingredients

Steps

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