Perfect Mini Cheesecakes with Pecan Crust
Rich, creamy, and perfectly portioned mini cheesecakes baked in a standard muffin pan. Featuring a toasted pecan and cinnamon crust, these are a foolproof alternative to full-sized cheesecakes without the need for a water bath.
Ingredients
Pecan Graham Cracker Crust
- 8 full sheets graham crackers 135g, pulsed into fine crumbs
- 1/4 cup toasted pecans 30g
- 3 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 4-5 tbsp unsalted butter 56-70g, melted
Cheesecake Filling
- 16 oz cream cheese 2 8-oz packages, full-fat brick-style, room temperature
- 1/2 cup granulated sugar 100g
- 1/4 tsp salt
- 1/4 cup sour cream 60g, room temperature
- 1 1/2 tsp vanilla extract pure extract
- 2 large eggs room temperature
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- Pulse graham crackers, toasted pecans, 3 tbsp sugar, and cinnamon in a food processor until fine. Stir in melted butter until the mixture feels like wet sand.
- Divide crumbs into liners (about 2 tbsp each) and press down firmly with a shot glass or spoon.
- Par-bake the crusts for 8-10 minutes. Remove from oven but keep the oven on.
- In a large bowl, beat softened cream cheese on medium speed for 3 minutes until smooth and fluffy.
- Add 1/2 cup sugar and salt; beat for 1 minute. Mix in sour cream and vanilla on low speed until combined.
- On the lowest speed, add eggs one at a time, mixing only until the yolk disappears. Do not overmix.
- Divide batter over the par-baked crusts, filling almost to the top.
- Bake for 15-17 minutes until edges are set but centers have a slight jiggle.
- Cool completely in the pan at room temperature, then chill in the fridge for at least 2 hours.
Notes
Ensure all filling ingredients are at room temperature to avoid clumps. For the best flavor, let them sit in the fridge overnight—they taste even better on day two!