Inspired by Cheesecake Factory, these mini cheesecakes boast a creamy texture and delightful flavor. Perfect for parties, gatherings, or a personal treat, this foolproof recipe is quick to make and always impresses. Add your favorite toppings for a customizable dessert!
Ingredients
The Base:
- 1 ½ cup biscuit crumbs (150 g) or graham crackers
- ¼ cup unsalted butter (60 g), melted
The Cheese Filling:
- 10.5 oz cream cheese, full-fat (300 g), room temperature
- ½ cup granulated sugar (100 g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 ½ tbsp all-purpose flour (14 g)
- ¾ cup sour cream, full-fat (185 g), room temperature
Optional Toppings:
- Strawberry marmalade
- Fresh berries of your choice
Instructions
1. Prepare the Base:
- Blend biscuits into fine crumbs using a food processor. Mix with melted butter.
- Divide evenly into 12 muffin liners and press tightly. Set aside.
2. Make the Cheese Filling:
- On low speed, mix cream cheese until creamy. Gradually add sugar while mixing.
- Add eggs one at a time, mixing until combined. Stir in vanilla, lemon juice, and flour.
- Gently fold in sour cream until smooth. Avoid overmixing.
3. Assemble and Bake:
- Divide filling evenly into the prepared muffin pan. Shake gently to level the tops.
- Bake in a preheated oven at 320ºF (160ºC) on the lower rack for 15 minutes or until centers slightly wiggle.
- Let cool at room temperature, then refrigerate overnight in the pan.
4. Serve and Enjoy:
- Add toppings like strawberry marmalade or fresh berries. Serve chilled.
Notes:
- Avoid overmixing to prevent cracks during baking.
- Use an oven thermometer for accurate baking.
- Refrigerate for at least 8 hours to set properly.
- Cheesecakes last up to 6 months in the freezer.
Nutrition Information (Per Serving)
- Calories: 248.9 kcal
- Carbohydrates: 20.2 g
- Protein: 3.7 g
- Fat: 17.4 g
- Saturated Fat: 9.5 g
- Cholesterol: 72 mg
- Sodium: 166.8 mg
- Potassium: 85.7 mg
- Fiber: 0.4 g
- Sugar: 12.9 g
- Calcium: 53.8 mg
- Iron: 0.7 mg
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