Delicious Mini Cheesecakes
These mini cheesecakes offer a creamy, sweet, and slightly tangy dessert experience, perfect for any gathering. Each bite is a delightful blend of flavors topped with fresh fruits or chocolate sauce.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream (ensure it’s halal-certified)
For Toppings (optional)
- to taste fresh fruit (strawberries, blueberries, etc.)
- to taste chocolate sauce
- to taste whipped cream
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until moistened.
- Place about 1 tablespoon of the mixture into each muffin cup lined with parchment paper or cupcake liners, pressing down firmly to form an even crust.
- Bake for 10 minutes or until slightly golden. Remove and let cool.
Make the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth using an electric mixer.
- Gradually add sugar and continue mixing until well-blended. Add vanilla extract and mix again.
- Beat in the eggs, one at a time, ensuring each is incorporated well. Finally, stir in sour cream until everything is smooth and creamy.
Assemble the Mini Cheesecakes
- Pour the cheesecake filling evenly into each crust, filling them up to about 3/4 full.
- Bake in the preheated oven for 18-20 minutes or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let them cool at room temperature, which will help them set further.
Chill
- Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 4 hours or overnight for best results.
Serve
- Before serving, top your mini cheesecakes with fresh fruits, chocolate sauce, or a dollop of whipped cream for added flavor.
Notes
For a lighter option, consider using Greek yogurt instead of sour cream. Avoid overmixing the batter to prevent cracks, and serve slightly chilled for the best flavor.