Description
These Super Creamy Mini Vanilla Cheesecakes feature a buttery graham cracker crust and a luscious, velvety vanilla cream cheese filling. Baked in mini pans and water-bathed for a smooth texture, they offer the perfect single-serving dessert that’s both indulgent and elegant.
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets
- 50 grams granulated sugar (1/4 cup)
- 86 grams unsalted butter, melted and cooled (6 Tablespoons)
Vanilla Cheesecake Filling
- 28 grams unsalted butter, softened (2 Tablespoons)
- 132 grams granulated sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 152 grams full-fat sour cream, room temperature (2/3 cup)
- 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
- 2 large eggs, room temperature
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C). Line a standard cupcake pan with paper liners if using, for easier cheesecake removal.
- Make graham cracker crumbs: Place the graham cracker sheets into a food processor and pulse until you achieve semi-fine crumbs, about 1 1/2 cups (148 grams).
- Mix crust ingredients: Add the 50 grams of granulated sugar and melted butter to the crumbs and pulse until the mixture forms a thick, fine dough.
- Form crusts: Divide the crumb mixture evenly into mini cheesecake cups, about 2 tablespoons each (or 1 1/2 tablespoons per cupcake liner). Press down firmly with a pastry tamper or wooden spoon handle.
- Bake crusts: Bake the crusts at 325°F (163°C) for 5-6 minutes until golden and toasty. Allow crusts to cool completely before filling.
- Prepare water bath: Fill an oven-safe pan with a few inches of water and set aside to bake cheesecakes in a moist environment.
- Make cheesecake filling: In a large bowl, beat the softened butter and 132 grams sugar with a hand or stand mixer until grainy. Add the softened cream cheese and beat until light and fluffy, scraping the bowl sides as needed. Mix in the sour cream and vanilla bean paste. Finally, beat in the eggs until just combined.
- Fill crusts: Using a #20 cookie scoop, evenly distribute about 3 tablespoons of filling per cup (or 2 tablespoons per cupcake liner) over the cooled crusts. Smooth the top using a butter knife, making sure the filling reaches the edges.
- Bake cheesecakes: Place the cheesecake pan on the oven’s middle rack and the pan with water on the rack below. Bake at 325°F (163°C) for 15-16 minutes, until edges are set and centers are slightly wobbly. If needed, extend baking by 1-3 minutes.
- Cool cheesecakes: Turn off the oven, crack the door open, and let the cheesecakes cool inside for 1 hour to prevent cracking.
- Chill and serve: Cover and refrigerate the cheesecakes for 3-4 hours or until fully set. Serve with your favorite toppings and enjoy!
Notes
- If using a cupcake pan without liners, greasing well is essential for easy removal.
- The water bath helps to bake the cheesecakes gently, resulting in a creamy texture.
- Ensure all dairy ingredients are at room temperature to avoid lumps in the filling.
- Vanilla bean paste can be substituted with vanilla extract without impacting flavor significantly.
- Use a pastry tamper or the smooth end of a wooden spoon handle to press the crust evenly.
- Do not overbake; the centers should remain slightly wobbly before cooling to achieve the perfect creamy texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
