Philadelphia mini cheesecakes recipe

These delightful mini cheesecakes made with Philadelphia cream cheese are perfect for any occasion. They are creamy, rich, and easy to make, making them a favorite dessert for gatherings or special treats.

Philadelphia mini cheesecakes recipe

Andrea

Discover how to make Philadelphia Mini Cheesecakes with our simple recipe. These bite-sized cheesecakes feature the rich, creamy texture of Philadelphia cream cheese and are perfect for parties, gatherings, or a delightful dessert. Follow our easy steps to create these delicious mini treats that everyone will love.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dessert

Servings 12 mini cheesechakes

Equipment

• 12 hole muffin tin

Ingredients

  

For the Crust:

• 120 grams graham cracker crumbs (or digestive biscuits)
• 30 grams granulated sugar
• 40 grams unsalted butter, melted

For the Cheesecake Filling:

• 450 grams Philadelphia cream cheese, softened
• 150 grams granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 80 grams sour cream (optional, for added creaminess)
• Zest of 1 lemon (optional, for flavor)

Instructions

 

 Prepare the Crust

• Preheat your oven to 160°C (325°F).
• In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
• Line a 12-cup muffin tin with paper cupcake liners. Evenly distribute the crust mixture into the bottom of each liner, pressing down firmly to create an even layer.

 Bake the Crust

• Bake the crusts in the preheated oven for about 5-7 minutes, until lightly golden. Remove from the oven and let cool while you prepare the filling.

Make the Cheesecake Filling

• In a large mixing bowl, beat the softened Philadelphia cream cheese with an electric mixer on low speed until smooth and creamy, about 2-3 minutes.
• Gradually add the granulated sugar and vanilla extract, mixing until well combined.
• Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
• If using, fold in the sour cream and lemon zest until smooth.

Fill the Muffin Tin

• Evenly distribute the cheesecake filling over the pre-baked crusts in the muffin tin, filling each cup almost to the top.

Bake the Mini Cheesecakes

• Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. They will firm up as they cool.
• Remove from the oven and let them cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Chill and Serve

• Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set.
• Serve plain or topped with your favorite toppings, such as fresh berries, chocolate sauce, or whipped cream.

Keyword cheesecake, philadelphia