Ingredients for Mini Cheesecake Recipe
- Vanilla Wafer Crumbs
- 1 cup granulated sugar
- Salt
- Unsalted Butter
- 16 ounces (2 packages) cream cheese, softened
- 4 large eggs
- Heavy Cream
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How to Make Mini Cheesecake Recipe
- Preheat your oven to 350°F (175°C).
- Lightly coat a 12-cup mini cheesecake pan with nonstick cooking spray.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in vanilla extract.
- Gently fold in the sour cream until just combined.
- Divide the batter evenly among the prepared mini cheesecake cups.
- Place the pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the mini cheesecake pan (this creates a water bath for even baking).
- Bake for 35-40 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Remove from the water bath and let cool completely on a wire rack before refrigerating for at least 2 hours to allow them to set completely.
- Garnish with your favorite toppings (fresh berries, chocolate shavings, caramel sauce) before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
42g
Fat
59g
Carbs
8g
