Mini Cheesecake Cheesecakes Dessert
Indulge in the creamy decadence of Mini Cheesecake Cheesecakes Dessert, the perfect handheld treat for any occasion. These individual-sized cheesecakes feature a buttery graham cracker crust, a rich and velvety cream cheese filling, and endless possibilities for toppings, from fresh fruit to fluffy whipped cream. With a quick prep time of just 20 minutes and simple steps like baking in a muffin tin, this recipe is ideal for both beginner bakers and seasoned dessert lovers. Perfectly portioned and irresistibly smooth, these mini cheesecakes make a show-stopping dessert for parties, holidays, or an everyday sweet indulgence. أك
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter
- 16 ounces cream cheese (softened)
- 0.5 cup granulated sugar
- 0.25 cup sour cream
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- fresh fruit or whipped cream (optional, for topping)
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
In a medium-sized bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Evenly divide the crust mixture among the lined muffin cups (about 1 tablespoon per cup) and press down firmly using the back of a spoon or the bottom of a small glass to form a crust.
Bake the crusts for 5 minutes in the preheated oven. Remove from the oven and set aside to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully combined.
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
Fill each muffin cup with the cheesecake filling, dividing it evenly among the 12 cups (they should be nearly full).
Bake in the preheated oven for 15-17 minutes, or until the centers are set but still slightly jiggly.
Remove the cheesecakes from the oven and let them cool to room temperature in the pan. Once cooled, refrigerate for at least 2 hours or overnight to set completely.
Before serving, optionally top each mini cheesecake with fresh fruit, whipped cream, or your favorite topping. Enjoy!
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 185.0 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 662 mg | 51% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
