Twice Baked Jumbo Mini Cheesecakes
Indulge your sweet tooth with these rich and creamy Twice Baked Jumbo Mini Cheesecakes, a delightful twist on a classic dessert. With a buttery graham cracker crust as the foundation, these jumbo-sized mini treats are filled with a luscious cream cheese mixture, lightly sweetened and infused with vanilla. The "twice-baked" method elevates this recipe, allowing optional toppings like fruit compote, chocolate ganache, or whipped cream to meld beautifully into the cheesecake during a quick second bake, creating irresistible flavor layers. Perfect for special occasions or an elegant dessert spread, these cheesecakes are made even better by their easy-to-serve, individual portions. With just 25 minutes of prep time and endlessly customizable toppings, these show-stopping cheesecakes are a must-make for anyone craving a decadent dessert experience!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for cheesecake filling)
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 3 pieces large eggs
- 1 tablespoon all-purpose flour
- as desired optional toppings (e.g., fruit compote, chocolate ganache, whipped cream)
Instructions
Preheat your oven to 325°F (163°C) and line a jumbo muffin pan with paper liners.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Spoon about 2 tablespoons of the crumb mixture into each paper liner and press down firmly with the back of a spoon or a flat-bottomed object to create an even crust layer.
Bake the crusts in the preheated oven for 5 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar using an electric mixer until smooth and fluffy, about 2 minutes.
Add the sour cream, vanilla extract, and flour to the cream cheese mixture and beat until combined.
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
Divide the cheesecake filling evenly among the prepared liners, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the centers are set but slightly jiggly.
Remove the cheesecakes from the oven and allow them to cool to room temperature in the pan. Then refrigerate for at least 2 hours to firm up completely.
Optional: For the second bake, top the cheesecakes with your desired toppings (e.g., fruit compote or ganache). Return them to the oven at 375°F (190°C) for 5-7 minutes to lightly caramelize or set the topping.
Chill the cheesecakes again for another hour before serving. Top with additional garnishes, if desired, just before serving.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 29.9 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 103 mg | 2% | |
*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.
