Why do my mini cheesecakes crack?

The most common cause is overmixing the filling after adding the eggs, which incorporates too much air and causes the filling to puff dramatically and then crack as it deflates during cooling. Mix only on medium-low speed when adding the eggs and stop immediately once each egg is incorporated. The second most common cause is overbaking. The centers should jiggle slightly when removed from the oven.

Can I make these completely without a stand mixer?

Yes. Use an electric hand mixer with the same technique, beating the cream cheese and sugar on medium speed, adding the remaining ingredients in the same order, and finishing on medium-low when adding the eggs. The key is the slow speed during egg addition regardless of which mixer type is used.

How far in advance can I make these for a dinner party?

Up to 3 days in advance with toppings added just before serving. The plain chilled mini cheesecakes can be stored covered in the refrigerator for the full 3 days and taste genuinely fresh and delicious. Adding toppings the morning of the dinner party and refrigerating until serving produces the most fresh and beautiful result.

Mini Cheesecakes Easy No Water Bath Individual Recipe

Description

The most creamy and easy Mini Cheesecakes made in a standard muffin pan with a buttery graham cracker and toasted pecan crust and a silky smooth cream cheese filling with sour cream and vanilla baked with no water bath in under 30 minutes. A completely foolproof individual cheesecake recipe that serves 12 beautifully.

Ingredients

Scale

8 full sheets Graham Crackers

1/4 cup Toasted Pecans

3 tbsp Granulated Sugar for crust

1/2 tsp Ground Cinnamon

4 to 5 tbsp Unsalted Butter melted

Two 8-oz packages Full-Fat Block Cream Cheese room temperature

1/2 cup Granulated Sugar for filling

1/4 tsp Salt

1/4 cup Full-Fat Sour Cream room temperature

1 1/2 tsp Pure Vanilla Extract

2 large Eggs room temperature

Whipped Cream Fresh Berries or Pie Filling for topping

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.

2. Pulse graham crackers and toasted pecans in food processor until small pieces form.

3. Add sugar and cinnamon. Pulse. Add 4 tbsp butter. Pulse until moist and sticks together when pinched.

4. Divide evenly among 12 lined cups. Press flat with shot glass bottom.

5. Bake 8 to 10 minutes until fragrant and slightly golden. Set aside to cool.

6. Beat room temperature cream cheese on medium 2 to 3 minutes until smooth.

7. Add sugar and salt. Beat 1 minute. Scrape bowl. Beat 1 more minute.

8. Add sour cream and vanilla. Mix 2 minutes until smooth.

9. Add eggs one at a time on medium-low. Allow each to incorporate before adding next. Scrape bowl. Mix until smooth. Stop mixing.

10. Scoop filling to each cup until nearly full.

11. Bake 15 to 17 minutes until centers jiggle slightly when pan is shaken.

12. Cool completely in pan at room temperature.

13. Refrigerate 2 hours until chilled. Add toppings just before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert, Cheesecake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 285
Sugar: 15g
Sodium: 241mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 4g
Cholesterol: 78mg

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