I discovered these mini cheesecakes and they are a total vibe. Their creamy texture, tangy lemon twist, and crunchy graham base totally speak to my taste buds. They are effortless to make and ideal for impressing friends at parties. I love how they balance simplicity and indulgence perfectly. Simply irresistible.

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I gotta tell ya, I love makin these Easy Mini Cheesecakes that are totally inspired by Cheesecake Factory. I think their super creamy texture comes from using softened cream cheese, sour cream, and a little bit of lemon juice so the tang really pops.

The crust is simple too; I mix graham cracker crumbs with a small amount of granulated sugar and melted unsalted butter. What I like about this recipe is its simplicity and the fact that it’s really good for parties and get-togethers.

I also toss in some vanilla extract and a pinch of salt to bring out all these flavors. I know some might worry about the nutritional value, but trust me, the balance of fats from the cream cheese and butter and the proteins from eggs makes it a decent treat in moderation.

I think this no bake mini cheesecake recipe is perfect for anyone lookin to whip up a quick dessert that still tastes fancy.

Why I Like this Recipe

I really like this recipe for a bunch of reasons:

1. I love how simple it is to make but still tastes super fancy like something you’d get at a restaurant. The cream cheese and sour cream mix makes it so creamy and tangy.

2. The mini size is perfect because I can make a whole batch and everyone gets their own little treat. Its a great party dessert that never disappoints.

3. The crust made with graham cracker crumbs and butter gives the cheesecake a nice crunchy contrast to the smooth filling and thats just awesome.

4. I also like that it doesn’t require too many complicated steps, so its something I can whip up even when im not in the mood for a long baking session.

Ingredients

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Graham cracker crumbs: rich in carbs and add crunch even though lacking much fiber.
Granulated sugar: adds sweetness to both crust and filling, but doesn’t offer any nutrients.
Unsalted butter: gives rich flavor and a smooth texture but sometimes seems too greasy.
Cream cheese: its thick and tangy, providing protein and creamy taste that makes cheesecake amazing.
Sour cream: brings a slight tartness and keeps the filling super moist and light.
Lemon juice: adds a fresh, sour zing that cuts the sweetness and lifts flavors.
Vanilla extract: provides a mellow sweetness and warm aroma that makes each bite delightful.
Eggs: help bind the filling, add structure, and give protein so the cheesecake holds up.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (you can use crushed ones)

2 tablespoons granulated sugar for the crust

1/3 cup unsalted butter, melted

16 oz cream cheese, softened to room temp

1/2 cup granulated sugar (for the filling)

2 large eggs

1/2 cup sour cream

1 teaspoon vanilla extract

1 tablespoon lemon juice

A pinch of salt

How to Make this

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1. Preheat your oven to 325°F and line a muffin tin with paper liners.

2. In a bowl, mix together 1 1/2 cups of graham cracker crumbs, 2 tablespoons of sugar, and 1/3 cup melted unsalted butter until everything is combined.

3. Press the crumb mixture firmly into the bottom of each muffin cup to make a solid crust.

4. In a large bowl, beat 16 oz of softened cream cheese until it’s smooth and lump-free.

5. Add 1/2 cup sugar to the cream cheese and mix well, then beat in 2 large eggs one at a time.

6. Stir in 1/2 cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and a pinch of salt, until the mixture looks creamy.

7. Pour the cheesecake filling evenly on top of the crust in the muffin cups.

8. Place the tin in the oven and bake for about 18 to 22 minutes. The centers should still have a slight jiggle when you touch them.

9. Remove the mini cheesecakes from the oven and let them cool completely at room temperature.

10. Once cooled, refrigerate them for at least 2 hours before serving so they set up nicely. Enjoy your treat!

Equipment Needed

1. Preheated oven (set to 325°F)
2. Muffin tin with paper liners
3. Medium bowl for mixing the graham cracker crumbs, sugar, and melted butter
4. Large bowl for beating the cream cheese and combining the filling ingredients
5. Electric hand mixer or stand mixer
6. Measuring cups and measuring spoons
7. Rubber spatula for pressing the crust and smoothing the filling
8. Cooling rack for letting the mini cheesecakes cool at room temperature

FAQ

Q: Can I make these mini cheesecakes ahead of time?
A: Yes, you can make these a day ahead and keep them in the fridge. They taste even better when chilled.

Q: What happens if my cream cheese is not fully softened?
A: Using unsmoothed cream cheese can cause lumps in your filling. Let it come to room temp or microwave it a little to soften.

Q: Do i have to use sour cream or can i substitute it?
A: Sour cream helps give the filling a tangy flavor and creamy texture, so while you can substitute with heavy cream, the taste might change.

Q: How do i know when the cheesecakes are done baking?
A: The center should be set with a slight wobble when you shake the pan. They will firm up as they cool.

Q: Can i add toppings to these mini cheesecakes?
A: Absolutely! Fresh berries, fruit compote, or even a drizzle of chocolate sauce work great.