August 2025
This is currently my favourite cheesecake recipe as it is a small portion serve (8-10 mini) which is perfect just for the two of us. Plus it is much easier than slicing up a pie. It would be easy to double the recipe.
I just had a thought, make a bunch of these and prepare various toppings for a brunch or dinner party.
Another thought, add a curd to the top.
I had ordered a bunch of gluten-free graham crust pie. They got crushed so I am using them up.
Ingredients
⅔ cup Graham Cracker Crumbs
2 tablespoons Butter, melted. Salted or unsalted.
1 tablespoon White Granulated Sugar
Cheesecake Batter
¼ cup White Granulated Sugar
¼ cup full-fat Sour Cream, room temperature
½ teaspoon Vanilla Extract
1 teaspoon Lemon Juice
1 egg, room temperature
Instructions
Make the Graham Cracker Crust - Preheat the oven 350F. Line a muffin pan with paper liners - you'll use 8-10 of the cups. Mix together the graham cracker crumbs, melted butter, and sugar in a medium bowl. The mixture will have the texture of wet sand that can be pressed together. Press the crust mixture into the muffin pan - you'll use about 1.5 tablespoons of crust per muffin cup. Bake in the pre-heated oven for 5 minutes.
Make the Cheesecake Filling - Beat the cream cheese and granulated sugar with a handheld mixer or stand mixer fitted with the paddle or whisk attachment. Mix until smooth and creamy then add the sour cream, vanilla extract, and lemon juice. Beat again until combined and smooth. Finally add the egg and mix until just combined. The batter will be smooth, creamy, and thick. Divide the batter among the pre-bake crusts. You'll use about 3-4 tablespoons of batter per cup.
Bake the Mini Cheesecakes - Bake the mini cheesecakes in the preheated oven until the centers are just set. You can give the pan a jiggle to test. It should take 19 to 21 minutes.
Cool and Serve - Allow the cheesecakes to cool in the pan to room temperature for about 30 minutes then chill in the fridge for an hour or two until fully chilled and set. Top the chilled cheesecakes with fresh berries and serve.
Store leftover mini cheesecakes, covered, in the fridge for up to 5 days.
Nutrition
Serving Size: 1 Mini Cheesecake Calories: 190 Sugar: 9.9 g Sodium: 119 mg Fat: 14.8 g Carbohydrates: 12.1 g Fiber: 0.2 g Protein: 2.9 g Cholesterol: 63.8 mg
PUMPKIN MINI
Ingredients
12 Mini Cheesecakes
¾ cup graham cracker crumbs
1 tablespoon light brown sugar
¼ teaspoon ground cinnamon
Instructions
Preheat oven to 350°F.
Line a muffin tin with 12 cupcake liners.
Prepare crust by combining crust ingredients in a small bowl. Mix to combine with a fork. Add one rounded tablespoon of moist crust crumbs into each cupcake liner. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.
¾ cup graham cracker crumbs,1 tablespoon light brown sugar,2 tablespoons unsalted butter,¼ teaspoon ground cinnamon
Prepare the Filling
Beat the cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.
8 ounces cream cheese,½ cup pumpkin puree,1 large egg,2 tablespoons sour cream,½ cup granulated sugar,½ teaspoon ground cinnamon,⅛ teaspoon fresh ground nutmeg, pinch of cloves,1 tablespoon all purpose flour,½ teaspoon vanilla extract
Pour filling over prepared crusts.
Bake mini cheesecakes in pre-heated oven for 20 minutes. Remove from oven and cool about 15 minutes. Cover lightly with plastic wrap and refrigerate for 2 hours minimum.
Top finished cheesecakes with freshly whipped cream or spiced coffee granita with whipped cream.
Notes - Oct 12 2025 - I got 10 cakes
that sounds easy and good, and like you said, great for just two people.
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