Mohamed Shili This easy and delicious mini cheesecake recipe by Paula Deen is perfect for a quick and creamy dessert. Made with simple ingredients you likely have on hand, these mini treats feature a buttery graham cracker crust and rich, smooth filling. Customize with your favorite toppings for an extra touch of flavor!
Recipe Ingredients :
Graham Cracker Crust
- 2/3 cup (80g) graham cracker crumbs (about 5 1/2 full sheet graham crackers)
- 2 Tablespoons (28g) unsalted butter, melted
- 1 Tablespoon (12g) granulated sugar
Cheesecake
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) full-fat sour cream, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional, but recommended)
- 1 large egg, at room temperature
How To Make Mini Cheesecake?
- Preheat the Oven: Preheat your oven to 350°F / 177°C. Line a standard 12-count muffin pan with 9–10 liners. Since this recipe yields 9–10 mini cheesecakes, you’ll have a few empty spaces. You can skip the liners and grease the pan, but using liners makes it easier to remove the cheesecakes.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture is sandy. Firmly press about 1 1/2 Tablespoons of the crust mixture into each liner. Pre-bake the crust for 5 minutes.
- Prepare the Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar on medium-high speed in a large bowl until smooth and creamy (about 1 minute). Add the sour cream, vanilla extract, and optional lemon juice, then mix until fully combined. Add the egg on medium speed and beat just until combined. The batter will be thick.
- Fill the Cups: Divide the batter among the prepared liners, filling each with about 1 Tablespoon of filling.
- Bake: Bake for 18–20 minutes, until the edges are set but the centers have a slight jiggle.
- Cool and Chill: Allow the cheesecakes to cool in the pan on a wire rack for 30 minutes. Transfer them to the refrigerator to chill for at least 2 hours or up to 1 day. If chilling longer than 2 hours, loosely cover the cheesecakes. They may sink slightly in the center, making space for toppings.
- Serve and Store: Add any desired toppings (fruit, whipped cream, chocolate drizzle, etc.) before serving. Store any leftovers in the refrigerator, covered, for up to 5 days.
Recipe Tips :
- Use Room-Temperature Ingredients: For the smoothest cheesecake filling, make sure the cream cheese, sour cream, and egg are at room temperature. This helps them blend evenly and prevents lumps.
- Press the Crust Firmly: When pressing the graham cracker crust into the liners, press it down firmly to create a solid base that won’t crumble when baked.
- Don’t Overmix the Egg: After adding the egg, mix only until combined. Overmixing can incorporate too much air, which may cause cracks in the cheesecake.
- Watch for Jiggle in the Center: Bake until the edges are set but the center slightly jiggles. This ensures a creamy, soft texture rather than over-baking.
- Chill for at Least 2 Hours: Allow the cheesecakes to chill for at least 2 hours in the refrigerator. This helps them firm up and enhances the flavor.
How To Store Leftovers?
- Refrigerate: First, let the leftover mini cheesecakes cool to room temperature. Then, place them in an airtight container and refrigerate for up to 5 days. This will keep them fresh and maintain their creamy texture.
- Freeze: Once cooled, wrap each mini cheesecake individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.
Nutrition Facts
- Serving Size: 1 mini cheesecake (1/9th of the recipe)
- Calories: 200
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 150mg
- Potassium: 60mg
- Total Carbohydrate: 14g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 3g
Check out More Recipes:
Paula Deen Mini Cheesecake
Description
This easy and delicious mini cheesecake recipe by Paula Deen is perfect for a quick and creamy dessert. Made with simple ingredients you likely have on hand, these mini treats feature a buttery graham cracker crust and rich, smooth filling. Customize with your favorite toppings for an extra touch of flavor!
Ingredients
Graham Cracker Crust
Cheesecake
Instructions
- Preheat the Oven: Preheat your oven to 350°F / 177°C. Line a standard 12-count muffin pan with 9–10 liners. Since this recipe yields 9–10 mini cheesecakes, you’ll have a few empty spaces. You can skip the liners and grease the pan, but using liners makes it easier to remove the cheesecakes.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture is sandy. Firmly press about 1 1/2 Tablespoons of the crust mixture into each liner. Pre-bake the crust for 5 minutes.
- Prepare the Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar on medium-high speed in a large bowl until smooth and creamy (about 1 minute). Add the sour cream, vanilla extract, and optional lemon juice, then mix until fully combined. Add the egg on medium speed and beat just until combined. The batter will be thick.
- Fill the Cups: Divide the batter among the prepared liners, filling each with about 1 Tablespoon of filling.
- Bake: Bake for 18–20 minutes, until the edges are set but the centers have a slight jiggle.
- Cool and Chill: Allow the cheesecakes to cool in the pan on a wire rack for 30 minutes. Transfer them to the refrigerator to chill for at least 2 hours or up to 1 day. If chilling longer than 2 hours, loosely cover the cheesecakes. They may sink slightly in the center, making space for toppings.
- Serve and Store: Add any desired toppings (fruit, whipped cream, chocolate drizzle, etc.) before serving. Store any leftovers in the refrigerator, covered, for up to 5 days.
Notes
- Use Room-Temperature Ingredients: For the smoothest cheesecake filling, make sure the cream cheese, sour cream, and egg are at room temperature. This helps them blend evenly and prevents lumps.
- Press the Crust Firmly: When pressing the graham cracker crust into the liners, press it down firmly to create a solid base that won’t crumble when baked.
- Don’t Overmix the Egg: After adding the egg, mix only until combined. Overmixing can incorporate too much air, which may cause cracks in the cheesecake.
- Watch for Jiggle in the Center: Bake until the edges are set but the center slightly jiggles. This ensures a creamy, soft texture rather than over-baking.
- Chill for at Least 2 Hours: Allow the cheesecakes to chill for at least 2 hours in the refrigerator. This helps them firm up and enhances the flavor.
Paula Deen Mini Cheesecake
