Name: Mini Vanilla Cheesecakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 mini cheesecakes
Cuisine: American
Ingredients: 10 full graham cracker sheets; 0.25 cup granulated sugar; 6 tablespoons unsalted butter; 2 tablespoons unsalted butter; 0.75 cup granulated sugar; 16 ounces full-fat cream cheese; 0.65 cup full-fat sour cream; 1 tbsp vanilla bean paste; 2 eggs

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Mini Vanilla Cheesecakes

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Ingredients

Warning0 allergens identified

Mini Vanilla Cheesecakes

Graham Cracker Crust

10 full graham cracker sheets

¼ cup granulated sugar

6 tablespoons unsalted butter

Instructions

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Graham Cracker Crust

Preheat the oven to 325°F (163°C). If you're using a standard cupcake pan, line the cups with paper liners for easy removal.

Add the graham cracker sheets to the bowl of a food processor and pulse until you have semi-fine crumbs. You should have around 1 1/2 cups of crumbs (148 grams). Add the sugar and melted butter, and pulse the mixture until the graham crackers are finely ground and you have a thick dough.

Evenly divide the graham cracker mixture into the mini cheesecake cups, about 2 Tablespoons per cup (or 1 1/2 tablespoons per cupcake liner). Then, using a pastry tamper or the handle of a wooden spoon, press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts are toasty and light golden-brown. Let the crusts cool completely while you prepare the filling.

Vanilla Cheesecake Filling

Fill an oven-safe pan (like a small cake pan) with a few inches of water. Set aside.

Add the butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar together – it will be grainy. Then, add the cream cheese and beat until the cream cheese is light and fluffy, scraping down the sides of the bowl every once in a while. Mix in the sour cream and vanilla bean paste. Add the eggs and beat just until the filling is well-combined.

Using a #20 cookie scoop, evenly divide the filling between the cooled crusts, about 3 Tablespoons per cup (or 2 tablespoons per cupcake liner). Use a butter knife to smooth the filling evenly over the crusts, making sure it gets into all the edges.

Place the mini cheesecake pan (or cupcake pan) on the middle rack of the oven and set the pan of water on the rack under the mini cheesecakes. Bake at 325°F (163°C) for 15-16 minutes, or until the edges are set and the centers are still a bit wobbly (but not liquid-y). If they're not done after 16 minutes, bake them for another 1-3 minutes.

Once the cheesecakes are baked, turn off the oven and crack the oven door. Let the mini cheesecakes cool for 1 hour in the oven to keep the tops from cracking. Then, cover the pan and refrigerate the cheesecakes for another 3-4 hours or until the filling is completely set. Serve with any of your favorite toppings and enjoy!

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Tips & Tricks (5)

Room Temperature is Non-Negotiable 🌡️
Bring cream cheese, sour cream, and eggs to room temperature before mixing to ensure a smooth, lump-free filling that bakes evenly without cracks.
Water Bath is Your Secret Weapon 💧
Bake these mini cheesecakes in a water bath to create gentle, even heat that prevents the tops from cracking and delivers that signature silky texture.
Vanilla Bean Paste Blooming Trick 🌸
Mix vanilla bean paste with a splash of warm water or cream before adding to the batter to distribute the flecks evenly and intensify the vanilla flavor throughout.
Crust Compression Matters 🔨
Press your graham cracker crust firmly and evenly using the bottom of a measuring cup to create a sturdy base that won't separate from the filling.
Cool Gradually for Perfection ❄️
Turn off the oven and crack the door open for 15 minutes before removing cheesecakes, then refrigerate for at least 4 hours to allow proper setting and prevent sinking centers.