How to make Mini Cheesecakes

Learn how to make Mini Cheesecakes with lots of step-by-step photos, detailed instructions, and a video. Only 10 minutes of hands-on preparation time and 8 ingredients required.

How to make Mini Cheesecakes

Ingredients :

Crust

• 2/3 cups graham cracker crumbs (80g)
• 1/4 cup butter, melted (56g)
• 1 tbsp granulated white sugar (12g)

Filling

• 12 oz cream cheese, room temperature (339g)
• 3/8 cup granulated white sugar (75g)
• 1 tbsp all-purpose flour (7g)
• 1 large egg
• 1 vanilla bean* (or 1 tsp vanilla extract)
• 1/4 cup heavy cream (60ml)

Instructions :

1. Preheat oven to 350°F / 175°C. Line six 6oz sized ramekins with parchment paper or a muffin pan with 12 cupcake liners. Set aside.
2. Crust: In a large bowl stir together all ingredients until evenly moist. Transfer crust to the prepared ramekins or muffin liners and press crumbs with the back of a flat-bottomed shot glass or the back of a spoon into the bottom and a bit up the sides. Prebake crust in both cases (ramekins or muffin liners) for 5 minutes.
3. Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until creamy about 1-2 minutes. Add sugar and flour and mix until combined and no lumps remain. Stir in egg and vanilla until combined. Scrape down the bowl and add heavy cream. Mix until smooth and combined. Don't overmix at any step. Spoon filling evenly into the prebaked crust.
4. Bake ramekin-sized mini cheesecakes for 20-23 minutes. Bake mini cheesecake cupcakes for 13-15 minutes. The edges should be set and the center slightly jiggly. The centers firm up while cooling. 
5. Let cool to room temperature, then chill for 2 hours in the fridge. They will stay fresh in an airtight container at room temperature up to 3 days.

Full Recipes Source : www.alsothecrumbsplease.com