Delicious Mini Cheesecakes with Graham Cracker Crust

If you’re short on time but still want to impress your guests with a delicious dessert, mini cheesecakes are the answer. These tiny treats require minimal effort to make and can be customized to suit any taste.

Do you ever feel like you don’t have enough time to make a delicious dessert? Or that all the recipes you find are too complicated? We’ve got the perfect solution for you: mini cheesecake cupcakes. These tiny treats are the ultimate dessert hack that will impress your guests without requiring a lot of effort.

Not only are mini cheesecake cupcakes easy to make, but I really love how incredibly customizable they are. By adding different flavors and toppings to the cheesecake mixture, you can create a dessert that is uniquely your own. Plus, you can experiment with different crusts or even make crust less cheesecake cups for a healthier option. The possibilities are endless, and you’ll never get bored with this dessert.

Ingredients

how to make mini cheesecakes

Making mini cheesecake cupcakes is a fun and easy process that anyone can do. To get started, you’ll need a a mini muffin tin and cupcake liners.

• For the crust, you can use a variety of ingredients such as graham cracker crumbs, crushed Oreos or even ginger snaps. I personally love a graham cracker crust, so that’s what I went with for this recipe. Mix your crust ingredients together and press them into the bottom of each cupcake liner.
• The cheesecake filling is made by combining the softened cream cheese, sour cream sugar, and vanilla extract in a bowl, and mix until nice and smooth. Once the batter is completely combined, all you have to do is simply pour it into each cupcake liner over the crust.
• Bake your mini cheesecake cupcakes in the oven for about 20 minutes or until the edges start to turn golden brown. The middle should not be completely firm as the cheesecakes will continue to cook with the oven door open until they have completely cooled to room temperature.
• Top with fresh berries, whipped cream, or chocolate chips.

Variations:

Not only are mini cheesecake cupcakes a hassle-free dessert, but they also offer endless flavor options to suit any preference. You can add a variety of ingredients to the cheesecake mixture, such as cocoa powder, fruit puree, extracts, or melted chocolate, to create delightful flavor combinations.

Toppings like whipped cream, chocolate chips, nuts, or fresh fruit like blueberries or strawberries can add extra texture and flavor to the mini desserts.

If you want to switch up the crust, you can use graham crackers, cookies or even pretzels in place of the standard crust recipe.

How to Make a Strawberry Sauce to Top your mini cheesecakes

Ever wonder why strawberry sauce is the perfect addition to cheesecake? Cheesecake is an indulgent dessert with a creamy, rich flavor that can sometimes be overwhelming. Strawberry sauce adds a fruity, bright component that cuts through the richness and balances out the dessert.

It is super simple to make:

1. Add your diced strawberries, sugar, lemon juice, and cornstarch to a saucepan. If needed, add a few tablespoons of water (this will depend on how juicy your strawberries are). Stir to combine.
2. Bring to a boil, and reduce heat to medium-low.
3. Once your sauce has thickened and looks glossy, remove from heat and allow to cool before serving over cheesecake.

Tips

• Make sure to set out all the ingredients before baking to ensure they fully come to room temperature. This will ensure a smooth and creamy cheesecake.
• Full fat cream cheese and sour cream will give a richer texture and flavor.
• Mix the eggs one at a time, making sure to incorporate fully before adding another.
• Once out of the oven, remove the cupcakes from the muffin pan, so the crust doesn’t become moist.
• Store these cupcakes in the fridge for up to seven days in an airtight container.
• Yes, you can freeze these mini cheesecakes. Flash freeze them on a baking sheet, then transfer them to a zip-top freezer bag. 
• Toppings such as whipped cream or fresh berries can get soggy if left on the cupcakes for too long. To avoid this, wait to add any toppings until right before serving.

More of My Favorite Desserts:

• During late summer when zucchini is abundant, I love to make this unbelievably moist Chocolate Zucchini Cake.
• Some desserts can be very filling, but not this Low Carb Chocolate Mousse!
• Is low carb your thing? You can still indulge with these Keto No Bake Strawberry Cheesecake Bars.

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