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Mini Cheesecake Muffins Recipe

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4 from 9 reviews

This delicious cheesecake recipe features a creamy, smooth filling atop a buttery biscuit crust, baked to perfection and chilled to achieve the ideal texture. Perfectly portioned into 12 servings, these cheesecakes offer a classic dessert experience with balanced sweetness and tang from cream cheese, sugar, and lemon juice.

  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 1/2 cup biscuit crumbs (graham crackers or your choice)
  • 1/4 cup unsalted butter (melted)

Filling

  • 10.5 oz full-fat cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 1/2 tbsp all-purpose flour
  • 3/4 cup full-fat sour cream (room temperature)

Instructions

  1. Preheat Oven: Set your oven to 320ºF (160ºC) and line a 12-cup muffin pan with paper liners to prepare for baking.
  2. Prepare Crust: Crush your biscuits into fine crumbs. Combine these crumbs thoroughly with melted unsalted butter, then evenly press the mixture into the bottom of each muffin cup lined with paper liners to form the crust base.
  3. Soften Cream Cheese: Ensure the cream cheese is at room temperature for a smooth batter. Beat it on low speed just until creamy, avoiding overmixing to prevent air bubbles.
  4. Add Sugar: With your mixer still on low, gradually add the granulated sugar a little at a time, incorporating it fully until the mixture is creamy.
  5. Incorporate Eggs: Add eggs one at a time while mixing on low speed just until incorporated. This careful mixing helps reduce air in the batter and prevents cracking during baking.
  6. Add Flavorings and Flour: Add the vanilla extract, lemon juice, and all-purpose flour to the mixture. Mix gently just until combined for a smooth batter without overworking it.
  7. Mix in Sour Cream: Add the room-temperature full-fat sour cream and mix on low speed only until the batter is smooth and even.
  8. Fill Muffin Cups: Divide the cheesecake batter evenly into the prepared muffin cups over the biscuit crust, ensuring all cups are filled uniformly.
  9. Bake: Place the muffin pan on the lower two-thirds rack of your oven and bake at 320 °F (160 °C) for about 15 minutes. Check for doneness by confirming the edges are set and the centers still jiggle slightly when gently shaken.
  10. Cool and Chill: Allow the cheesecakes to cool completely in the pan set on a wire rack. Once cooled, transfer the pan to the refrigerator and chill the cheesecakes for at least 4 hours, or preferably overnight, to attain the best creamy texture.
  11. Serve: Serve the chilled cheesecakes right from the refrigerator. Optionally, add toppings before serving as desired to enhance flavor and presentation.

Notes

  • Room temperature ingredients help to achieve a smoother, lump-free batter.
  • Be careful not to overmix the batter to prevent cracks during baking.
  • Chilling overnight yields the best texture and flavor.
  • Use paper liners in muffin pans for easy removal and serving.
  • Optionally garnish with fresh fruit, fruit compote, or a drizzle of chocolate for added flavor.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/mini-cheesecake-muffins-recipe/