Back at Bucknell, people used to put in special requests for my mini cheesecakes. I made them last night for our Bachelor watching party, so I figured that I’d make it into a post and finally share the recipe with the internet world. Honestly, I don’t even LIKE cheesecake, but I have to use immense restraint to keep myself away from these little things. They are an awesome combination of salty and sweet, and because they are so small, you can easily talk yourself into having two… and then three… and then four. I made two dozen last night and there are only two left today! If you love cheesecake, only make these when you’re having people over. Seriously. Otherwise you will eat at least ten!
This recipe makes two dozen, but you can 1/2 it to make 12, or double it to make 48, depending on the occasion. I’ve found that 12 of these little guys is never enough, hence the portions for the recipe I’m posting here. Also, I need to give credit where credit is due – I found this recipe over a year ago on Pinterest. It’s from the website Baking Bites, and has become a part of my go-to baking repertoire. MAJOR YUM.
For this recipe you will need:
2 cups of graham crackers, broken down into crumbs
4 T brown sugar
small pinch of salt
5 T butter, melted
16 oz cream cheese, softened (that’s two bricks)
4 T sour cream (or greek yogurt, unsweetened)
2/3 c white sugar
2.5 t vanilla extract
2 c mini chocolate chips
Preheat your oven to 350 F. Then line 2 muffin pans with cute paper liners (this recipe makes 24 mini cheesecakes).
First, make the graham cracker crust. You’ll need to crunch up the graham crackers – I find that the best way to do this is to put them in a giant zip lock bag and whack them with something sturdy, like an ice cream scoop. Then combine the crumbs with the brown sugar and a pinch of salt. Mix those ingredients in a small bowl, then add the melted butter and stir to combine.
Put a spoonful of the graham cracker mixture in the bottom of each muffin cup and press the mixture down with your fingers into an even layer. This will be the cheesecakes’ crusts!
Then, make the cheesecake mixture in a larger bowl. Your cream cheese needs to be a bit softened, so leave it on the counter for at least 30 minutes before starting the recipe. If you forget, pop it in the microwave for 10 seconds. Add the cream cheese, sour cream and the sugar in a bowl and blend with a hand mixer or a kitchen aid mixer until creamed. Then add the eggs and the vanilla. A word to the wise – imitation vanilla extract may be cheaper, but real vanilla is always better! Pay those extra few dollars – it can make or break a recipe!
Go back to your cupcake pans and add a spoonful of mini chocolate chips to each muffin cup. Then spoon a heaping spoonful of cheesecake mixture over the chocolate chips. Finally, cover that layer of cheesecake mixture with another spoonful of chocolate chips and deposit the pan in the oven for 20-25 minutes. You’ll know that your cheesecakes are done if you shake the pan and the cheesecakes look and feel set (ie. not jiggly).
Let the mini cheesecakes cool for a few minutes, then take them out of the cupcake pan and leave them on a wire rack so that they can cool completely. Enjoy!
Lots of love, Jenni