Baked, Dessert, Recipes

Mini Cheesecakes

National Dessert Day! This is one of my all time favorite desserts. Rich, smooth, creamy cheesecake with a buttery graham cracker crust : )

My first cheesecake attempt 20 years ago was a baking fail 👎 . All it takes is practice! This dessert doesn’t last long in my house due to a bunch of cheesecake lovers. Add berries, caramel, fruit toppings or enjoy it just the way it is. Perhaps miniatures allows us to feel less guilty? As Julia Childs once said, “Everything in moderation, including moderation.”

Cheesecake is the best served at room temperature. Enjoy a creamy bite! #treatyourself  💛😋

Recipe by CookingClassy

Ingredients: 2 cups finely crushed graham crackers – 3 tbsp. granulated sugar – 7 tbsp. salted butter, melted – 4 (8 oz) pkg cream cheese, softened – 1 1/2 cups granulated sugar -3 tbsp. all purpose flour – 4 large eggs – 2 tsp vanilla extract – 1/2 cup sour cream – 1/2 cup heavy cream 

Directions:

1. Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 tbsp. granulated sugar. Pour in melted butter and stir mixture until evenly coated. 2. Divide graham cracker mixture among 24 paper lined muffin cups, adding a well heaped Tbsp to each. Press mixture into an even layer. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool while preparing filling. 3. In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. 4. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. 5. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. 6. Bake in preheated oven 18-23 minutes, centers should still jiggle slightly, don’t overbake. Remove from oven and allow to cool 1 hour. 7. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of salted caramel sauce or strawberry sauce (note: for best results spoon topping on just before serving)

4 thoughts on “Mini Cheesecakes”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s