Mini Cheesecakes Recipe

Course Dessert

Cuisine American, Southern

Keyword easy-mini-cheesecakes, mini-cheesecakes-recipe

Prep Time 15

Cook Time 25

Chill time 2

Total Time 2 40

Servings servings

Calories 211kcal

1 1/3 cup crushed graham crackers or vanilla wafers
4 Tbsp salted butter melted
3 Tbsp granulated sugar
Filling:
2 8 oz blocks plain cream cheese
2/3 cup sour cream
2 tsp pure vanilla extract
2/3 cup granulated sugar
1 Tbsp cornstarch
1/4 tsp salt
2 large eggs
cherry, apple, strawberry or blueberry pie filling, lemon or lime curd, melted chocolate, fresh fruit and whipped cream for serving.

Preheat oven to 350°F. Line 15 cups of a standard size muffin-cupcake pan with liners. Spritz the bottom with cooking spray.
In a small bowl, toss together crushed vanilla wafers, melted butter and sugar. Divide evenly between the muffin cups. Use a pastry tamper, shot glass or spoon to press firmly onto the bottom. Set into the refrigerator to chill for 10 minutes.
Meanwhile, in a medium size mixing bowl, whip together cream cheese and sour cream until smooth. Beat in sugar, cornstarch and vanilla then add eggs one at a time beating well after each addition.
Divide mixture evenly between cups filling 3/4 full. Place into the oven and bake for 22-25 minutes or until the top is dry to the touch.
Cool in the pan for 15 minutes then remove and chill in the refrigerator until completely cooled.
Top each cheesecake with your favorite flavor of pie filling and chill for 2-4 hours until serving.

When these cheesecakes bake they will puff up and the tops may crack. Don't panic, the filling settles while they cool and the cracks won't be a problem at all. It's just the nature of the baking process.
If you'd like to lighten these cheesecakes up a little, use the same amount of Neufchatel cheese in place of full fat cream cheese. When doing so, increase the cornstarch to 2 tablespoons. They may also take slightly longer to bake.