Mini Cheesecakes

My grandmother used to make cheesecake, but it was infrequent and probably just for birthdays. It was one of those recipes that she took out seldomly, and it used a ridiculous amount of cream cheese as the base. Honestly, what’s not to love about cheesecake? Cream cheese, sugar, vanilla extract, and a perfectly buttery graham cracker crust. While I love a traditional 9″ round cheesecake, this recipe for mini cheesecakes is just as good, and is very easy to accomplish.

The first ever cheesecake was made in Greece with just honey, cheese, and flour. It’s crazy to think how far this delicious dessert has come with all of the varieties! There are many types of cheesecakes, and while I love a Tiramisu cheesecake or a banana cheesecake slice from Cheesecake Factory, I had to try making an original cheesecake, only in mini form. A few months ago, I tried making a graham cracker crust, except I left out one very important ingredient: butter. The butter is what holds the graham cracker crust together as it bakes, and I absentmindedly forgot to add it. Nevertheless, the entire dessert crumbled (no pun intended) and I abandoned ship. Since then, I’ve learned how much butter to add to the ground graham crackers and I’m happy to say these mini cheesecakes are absolutely perfect!

Tips to Remember:

• When baking the cheesecakes, they will be very puffy at the top, but once the come out of the oven and cool, they will set. They may crack as well, and those cracks will settle too.
• Do not overmix the batter! Whisk and fold until everything comes together and then stop!
• Adding sour cream or plain yogurt will give the creamier consistency you want when it comes to cheesecake.

Ingredients:

For the Crust:

• 1 package graham crackers, blended into small crumbs
• 2 1/2 tbsp sugar (I love using Wholesome Sweet organic cane sugar, and you can find it on Thrive Market)
• 4 tbsp butter, melted.

For the cheesecake filling:

• 16oz cream cheese
• 100g cup sugar (1/2 cup)
• 2 large eggs
• 1/2 cup full fat plain yogurt
• 1 tbsp vanilla extract

Directions:

Preheat the oven to 325º. To make the crust, break apart a package of graham crackers and place in a food processor. Blend until the crackers form small crumbs. Pour the graham cracker crumbs into a large bowl. Melt the butter and add to the graham crackers, along with the sugar. Using a spatula, fold together until the crust forms and the butter is fully incorporated. Taking a cookie scoop, scoop into a muffin tin and divide evenly. Press down with a 1/3 cup measuring cup (if available, if not use the bottom of a small juice glass) to make sure it is flat and compact. Bake the crust for 10 minutes and set aside.

For the cheesecake, start by bringing the already warmed oven to 350º. in a large bowl, blend together the cream cheese and sugar until fully combined.  Add in the yogurt and vanilla and whisk again until the cheesecake forms a soft texture and the vanilla is incorporated.  Lastly, drop in the eggs, whisk again until the eggs are combined.  Using a cookie scoop, scoop some of the batter into the baked crust and bake for 20m. Let cool completely before removing. Remember, the cheesecakes will rise and puff, then fall as they cool!