Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. Make sure you’re using full-fat cream cheese. Fill about 3/4 the way up to the top. In a large mixing bowl on high speed, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. All images and content are copyright protected and registered with the United States Copyright Office. They should be filled to the top. Beat in the egg for 1 minute or until smooth (do not overbeat). Keep oven temperature at 325°F (163°C). Allow to rest in the oven for about 20 minutes with the door closed then remove and allow to cool to room temperature. Bake at 350F for 18-20 minutes. Use a little more than 1 Tablespoon of both the crust and batter in each mini cheesecake. To get the graham cracker crust firmly packed into the liners. ! 3. Once cooled you can add a dollop of whipped cream and some berries, melted chocolate, pie filling or just enjoy plain! This blog is where I share all of my kitchen creations! Cheesecake filling with graham cracker crust made in cupcake tins. Thanks for stopping by! You can garnish the cake with dollops of whipped cream, berries, melted chocolate, pie filling, or enjoy plain. I love them plain but topped with some whipped cream or a dollop or pie filling! Line cupcake tins with papers. Remove blades and use a spatula to mix butter in completely. 6. 6 Inch Chocolate Cheesecake Recipe. To make these mini cheesecakes, you’ll start out with the graham cracker crust which is just a simple mixture of graham cracker crumbs, sugar, and melted butter. Divide the filling among the paper liners. Line a muffin pan with 5 paper liners. Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. 1/3 cup lemon curd either swirled in or smeared on top after baking. Don’t be frightened if your mini cheesecakes seem underdone after baking, they will firm up. Chill before adding the filling in. If you want to republish a recipe, please link back to the post for the recipe. Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. This post may contain affiliate links. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the cream cheese and sour cream together until smooth and creamy. Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Modified: Jan 2, 2020 by John Kanell. Egg: As with all baking recipes, use a large egg. In a large mixing bowl, stir together the graham cracker crumbs and sugar. Bake at 350F for 18 minutes or until almost browned on top. If you reduce the temperature they bake at to 320 and bake them for about 12 minutes longer you should get a flatter top but since you will almost certainly be topping them the surface doesn’t matter as much. To make the filling add the room temperature cream cheese, salt, and sugar to the bowl or your stand mixer fitted with a paddle attachment. If the cream cheese is too firm the batter will not be smooth. COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY. Please do not use my images without prior permission. Cool for 1 hour at room temperature then cover and refrigerate at least 4 hours or overnight before garnishing. Please read our disclosure policy. Pour in melted butter while pulsing processor. Use a tablespoon to transfer the mixture to your cupcake tin. Bake at 325°F (163°C) for 5 minutes. Beat together until completely mixed then scrape the bowl down and beat once more. Preheat oven to 325°F (163°C). Beat the cream cheese and sugars until completely smooth. The cheesecakes will puff up a bit during baking then deflate slightly as they cool. Bake the cheesecakes in a standard 12-count muffin pan. I can’t even begin to tell you how delicious these mini cheesecakes are, but I will warn you – do yourself a favor and make a double batch because these little guys will be gone in no time! Make sure to cover if in the refrigerator or in a freezer bag if in the freezer. Bake 22-25 minutes or until tops and edges are firm, the center slightly jiggles when moved, and internal temperature is 150F. 5. Your email address will not be published. Don't be frightened if your cheesecake seems underdone after baking, it will firm up. Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Your email address will not be published. 1. Have you Tried this Recipe? 1/3 cup strawberry or raspberry jam swirled in. 7. These are best if chilled for a few hours so they firm up and stay intact when you pull the papers off but they’re delicious at room temp too! Carefully remove from the pan and chill in an airtight container in the refrigerator for 3-4 hours or overnight. You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain! Cool while you make the filling. Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese. My 6 Inch Chocolate Cheesecake recipe is a chocolate dessert for two with an Oreo crust … Oreos are super-popular but I would be remiss if I didn’t suggest shortbread cookies. Remove from oven and cool to room temperature. Drizzle in the melted butter while pulsing then carefully remove the blade and scrape the bowl and mix the butter in completely. . Oreos are a popular addition. Remove from the oven and set aside. Bake for about 8 minutes at 350, or until fragrant and a a slightly darker golden color. Add the eggs and yolks one at a time while mixing on medium speed waiting for the each to be incorporated before adding the next. If not using paper liners, grease with cooking spray. Add sugar and cinnamon then pulse until mixed in completely. All we’re doing here is scaling down both the graham cracker crust and cheesecake batter from my classic cheesecake. Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days.

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