Dessertsbeyondfrosting4.8
Mini Cheesecakes Recipe
These Mini Vanilla Bean Cheesecakes are to-die-for. The creamy cheesecake filling is bursting with vanilla flavor and has a buttery graham cracker crust. This quick and easy dessert is perfect for parties, can be made ahead of time and served with your favorite toppings.
👥 16 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 2h 30m🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- blender
- food processor
- bowl
- mixing bowl
- measuring cup
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F. Line a cupcake pan with baking liners.
2
Grind the graham cracker into a fine crumb using a food processor or blender.
3
In a medium-sized bowl, combine the graham crackers with the melted butter and stir until well combined.
4
Spoon 1 heaping tablespoon of the graham cracker mixture into each cupcake liner, and press into the pan with a spoon. Set aside.
5
In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.
6
Next beat in the eggs and vanilla paste until well combined. Finally, beat the sour cream until the mixture is completely smooth.
(43g) unsalted butter, melted3 tablespoons(452g) full-fat cream cheese, at room temperature16 ounceslarge eggs, at room temperature2(15ml) Rodelle Vanilla Paste or Vanilla extract1 tablespoon(236ml) heavy whipping cream1 cup
7
Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
¼ cups (112g) graham cracker crumbs1(43g) unsalted butter, melted3 tablespoons(452g) full-fat cream cheese, at room temperature16 ouncescup (63g) granulated sugar1/3(15ml) Rodelle Vanilla Paste or Vanilla extract1 tablespoon½ cup (60g) sour cream, at room temperature(236ml) heavy whipping cream1 cup½ cup (65g) powdered sugar
8
Bake at 350°F for ⏱️ 15-18 minutes. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of ⏱️ 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.
9
For the topping
10
Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with fresh fruit.
Nutrition Facts
calories
234 calories
fat Content
19g
serving Size
1
fiber Content
.2g
sugar Content
10g
sodium Content
124.6mg
protein Content
3.6g
cholesterol Content
77mg
carbohydrate Content
12.7g
saturated Fat Content
11g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...