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Cheesecakes have long been a beloved dessert, captivating taste buds with their rich, creamy texture and delightful flavors. Their versatility allows for endless variations, making them suitable for all occasions, from casual family dinners to elegant celebrations. Among the myriad of cheesecake variations, mini cheesecakes have surged in popularity, offering a charming twist that caters to both presentation and portion control. These delightful little treats are perfect for gatherings, providing an individual serving of indulgence that leaves guests feeling satisfied yet not overly stuffed.

Mini Cheesecakes

Mini cheesecakes are the perfect treat for any occasion, combining rich, creamy goodness with charming individual servings. This delightful dessert offers a manageable portion size, making it ideal for gatherings and celebrations. Explore a simple recipe that highlights a graham cracker crust, velvety cream cheese filling, and endless topping possibilities. Impress your friends and family with these customizable mini delights that are sure to satisfy every sweet tooth. Enjoy a delicious bite of tradition with a modern twist!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

16 oz cream cheese, softened

½ cup granulated sugar (for filling)

2 large eggs

1 teaspoon vanilla extract

½ teaspoon lemon zest (optional)

½ cup sour cream

Fresh berries or fruit compote (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners.

    Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until the crumbs are evenly moistened. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner to form the crust.

      Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add ½ cup sugar, continuing to mix until well combined.

        Add Eggs and Flavorings: Add eggs one at a time, mixing on low speed until just incorporated. Stir in the vanilla extract, lemon zest (if using), and sour cream until the mixture is smooth.

          Fill the Cups: Pour the cheesecake batter over each crust in the muffin tin, filling them about ¾ full.

            Bake: Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers have a slight jiggle. They will firm up as they cool.

              Cool and Chill: Remove from the oven and allow to cool in the pan for about 10 minutes. Transfer to the refrigerator and chill for at least 2 hours (or overnight for best flavor).

                Serve Topped: Once chilled, top with fresh berries or a dollop of fruit compote before serving. Enjoy your delightful mini cheesecakes!

                  Prep Time, Total Time, Servings: 15 minutes | 2 hours 40 minutes | 12 servings