Baked Mini Cheesecakes (Vanilla)
Calories: 21
Adjust Servings Here: 12 servings
Description
Make these creamy baked mini cheesecakes in a muffin pan with a cookie crust and mascarpone whipped cream. No water bath, no cracks, just perfect every time.
Ingredients
Crust:
- 150 g (1½ cup) Graham cracker crumbs
- 60 g (¼ cup) Unsalted butter melted
- 1 tbsp Sugar (optional if your graham crackers aren’t sweet)
Cheesecake Batter:
- 500 g (17 oz) Full-fat cream cheese room temp
- 150 g (¾ cup) Granulated sugar
- 2 large Eggs
- 120 g (½ cup) Sour cream
- 1 tbsp Cornstarch
- 1 tsp Pure vanilla extract
- 1 tsp Lemon juice (optional for balance)
Topping:
- 200 g (¾ cup) Heavy cream
- 100 g (⅓ cup) Mascarpone cheese
- 2-3 tbsp Powdered sugar to taste
- ½ tsp Vanilla extract
- Fresh berries (strawberries raspberries, blueberries)
Instructions
- Oven and Pan: Preheat oven to 150°C / 300°F (no fan). Line a 12-cup muffin tin with cupcake liners.
- Prepare crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Spoon about 1½ tbsp into each liner. Press down firmly using the bottom of a glass or spoon. Bake for 5 minutes, then let cool while you prep the filling.150 g Graham cracker crumbs , 60 g Unsalted butter, 1 tbsp Sugar
- Make cheesecake batter: In a large mixing bowl, beat cream cheese and sugar until smooth (about 2 minutes). Do not overmix. Add eggs one at a time, mixing on low speed. Add sour cream, vanilla, lemon juice, and cornstarch. Mix until just combined and silky. Divide batter evenly over the crusts (about 3 tbsp per liner).500 g Full-fat cream cheese, 150 g Granulated sugar , 2 large Eggs, 120 g Sour cream , 1 tbsp Cornstarch, 1 tsp Pure vanilla extract, 1 tsp Lemon juice
- Bake: Bake for 25–28 minutes, or until the edges are set and the centers are slightly wobbly. Turn off the oven, crack the door open, and let them cool for 15 minutes inside. Remove from oven, cool completely at room temp, then refrigerate at least 4 hours (or overnight).
- Make mascarpone whipped cream: In a chilled bowl, whisk cold heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Continue whisking until medium-firm peaks form.200 g Heavy cream, 100 g Mascarpone cheese, 2-3 tbsp Powdered sugar , ½ tsp Vanilla extract
- Decorate: Pipe a big swirl of whipped cream on top of each mini cheesecake. Garnish with a mix of fresh berries just before serving.Fresh berries
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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