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Creamy Mini Cheesecakes

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These creamy mini cheesecakes are easy to make, perfect for Christmas desserts, and feature a silky smooth filling with a buttery crust and a fresh hint of lemon.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs or digestive biscuits, finely crushed
  • 3 tablespoons (43g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (for crust)
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar (for filling)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • Optional toppings: fresh berries (strawberries, blueberries, raspberries), powdered sugar, chocolate shavings, caramel drizzle

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand.
  2. Press about 1 tablespoon of crumb mixture firmly into the bottom of each cup in a 12-cup mini muffin tin. Compact evenly and bake crusts for 5 minutes. Remove and let cool.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 3 minutes). Scrape sides to avoid lumps.
  4. Gradually add sugar and beat until incorporated. Add eggs one at a time, beating on low speed just until combined after each addition.
  5. Stir in vanilla extract, lemon juice, and lemon zest. Fold in sour cream or Greek yogurt until silky smooth.
  6. Pour filling evenly over prebaked crusts, filling nearly to the top but leaving a small gap. Tap pan gently to release air bubbles.
  7. Bake at 325°F (163°C) for 18-20 minutes until edges are set but centers jiggle slightly.
  8. Cool cheesecakes in pan on wire rack for 1 hour, then chill in refrigerator for at least 4 hours or overnight.
  9. Run a knife around edges and gently pop mini cheesecakes out of the tin or mold before serving.
  10. Optional: Top with fresh berries, powdered sugar, chocolate shavings, or caramel drizzle.

Notes

Use room temperature cream cheese and eggs for smooth filling. Avoid overmixing after adding eggs to prevent cracks. Baking at a lower temperature and watching for a slight jiggle ensures creamy texture. Silicone molds help with easy removal. For gluten-free, swap crust with gluten-free cookies or almond flour. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: mini cheesecakes, creamy cheesecake, Christmas dessert, holiday dessert, easy cheesecake, mini desserts, festive treats

Find it online: https://blixfood.com/creamy-mini-cheesecakes-5-easy-steps-for-perfect-christmas-desserts/