Can I freeze mini cheesecakes?

Absolutely! They freeze like a dream. Just wrap each one tightly in plastic wrap, then pop them in a freezer bag. They'll keep for up to 3 months. Thaw in the fridge overnight - no microwave!

How do I prevent cracks in my cheesecakes?

Three secrets: don't overmix the batter, don't overbake (remember that jiggle!), and cool them slowly. If they do crack, just cover it with toppings - I call that the "cheesecake Band-Aid."

Can I make these without a muffin tin?

Sure can! Use a square baking pan lined with parchment. After chilling, just lift out the whole sheet and cut into squares. Not as cute, but just as delicious!

What's the best way to remove the liners?

Patience is key! Let them chill completely, then gently peel. If they stick, run a knife around the edge first. Parchment liners release way easier than foil ones.

Can I use low-fat cream cheese?

Technically yes, but... why? Full-fat gives that rich, creamy texture we all love. If you must, add an extra egg yolk to help with structure.

Mini Cheesecakes That Wow Every Time

Description

Mini cheesecakes are the perfect bite-sized desserts for any occasion. They are easy to make and customizable with your favorite toppings.

Ingredients

1 ½ cups graham cracker crumbs
¼ cup melted butter
16 oz cream cheese, softened
½ cup sugar
2 eggs
1 tsp vanilla extract
½ cup sour cream

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Instructions

Preheat oven to 325°F (165°C). Line a muffin tin with liners.
Mix graham cracker crumbs and melted butter. Press into the bottom of each liner.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
Pour the filling over the crusts, filling each liner ¾ full.
Bake for 20-25 minutes until set. Let cool before refrigerating for at least 2 hours.

Notes

Use room-temperature cream cheese for a smooth filling.
Add fruit, caramel, or chocolate toppings for variety.
Store in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American