How do you keep mini cheesecakes from sinking in the middle?

Sinking usually happens because of too much air or sudden temperature changes. Don't overbeat the eggs, and let your **Mini Cheesecake Cups** cool slowly at room temperature before putting them in the fridge.

Can you freeze mini cheesecakes?

Yes! These are perfect for freezing. Once they are fully chilled, place them in an airtight container. They stay fresh for up to 3 months. Just thaw them in the fridge overnight before you plan to serve them.

How long do mini cheesecakes take to bake?

These take about 15 to 17 minutes at 350°F. You want the edges to be set but the centers to have a slight jiggle. If the edges start to brown, they are overdone.

Do you need a water bath for mini cheesecakes?

No water bath is required for these **Mini Cheesecake Cups**. Because they are small, they bake evenly and quickly without the need for the steam that larger cakes require.

Mini Cheesecake Cups: Better Than A 2 Layer Cake Design!

Description

These perfectly portioned cheesecake cups feature a rich, pecan-infused graham cracker crust and a silky, smooth cream cheese filling. They are the ideal small-batch dessert, offering a stress-free alternative to traditional cheesecakes with endless customization options.

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup toasted pecans, finely chopped
1/4 cup granulated sugar
1/2 tsp ground cinnamon
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sour cream
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/8 tsp salt

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
In a food processor, pulse graham crackers, toasted pecans, sugar, and cinnamon until fine. Add melted butter and pulse until the mixture resembles wet sand.
Press about two tablespoons of the crust mixture into each muffin liner and bake for 8-10 minutes. Remove and let cool.
In a stand mixer, beat the softened cream cheese until perfectly smooth.
Add the sugar and salt, mixing until combined, then scrape down the bowl.
Mix in the sour cream and vanilla until the batter is glossy and uniform.
Add eggs one at a time on medium-low speed, mixing just until the yellow disappears to avoid over-aeration.
Scoop a quarter-cup of batter into each prepared crust.
Bake for 15-17 minutes until the edges are set but the centers retain a slight, jelly-like jiggle.
Cool in the pan to room temperature, then refrigerate for at least 2 hours before serving.

Notes

Ensure all refrigerated ingredients are at room temperature for at least two hours before beginning to prevent lumps in your filling. For the best texture, use brick-style cream cheese rather than tub-style, and avoid over-whipping the batter once the eggs are added to prevent cracks during the cooling process.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American