Super mini cheesecakes, think pop-in-your-mouth bite-size, are perfect for entertaining. No forks required, and no worrying about cheesecake landing on your guests’ outfits.

This recipe makes 36–48 bite-sized cheesecakes using mini muffin tins. I managed to get 48 from my first batch, but the final number will depend on how full you fill the cups. I filled mine to the top, but next time I’d mound the filling slightly above the liners so they’re a little fuller once the cheesecakes settle.

The recipe can also easily be adapted to regular muffin-sized cheesecakes by extending the baking time, as noted below.

Ingredients

Crust

• 1 cup (120g) graham cracker crumbs or chocolate wafer crumbs
• 2 T white sugar
• 3 T butter, melted

Filling

• 2 packages (16 ounces or 450g) regular cream cheese, softened to room temperature (don’t use light)
• 1/2 cup white sugar
• 1/4 cup regular sour cream, at room temperature (again, not low-fat version)
• 1 t vanilla
• 1 t lemon juice (fresh is better)
• 2 large eggs, at room temperature

Instructions

1. Preheat oven to 350°F (177°C).

Crust:

1. Line 36-48 mini muffin trays with liners.
2. Combine all of the crust ingredients in a medium bowl and mix until sandy.
3. Add 2 teaspoons of crust mixture to each liner.
4. Press into bottom of tin with tapping and twisting motion using something flat.
5. Pre-bake at 350°F for 4 minutes.

Note: Because I didn’t know how many cheesecakes the recipe would make, I alternated between pre-baking a batch of crusts and then baking the filled cheesecakes. Next time I’d pre-bake all the crusts first.

Filling:

I used my stand mixer with a whisk attachment but a hand mixer will work. I have read that a paddle can ensure the cheesecakes doesn’t settle as much, although I don’t know how much that makes a different for mini-sized cheesecakes. I might try the paddle next time, but I did like the creamy consistency with the whisk so I’ll probably stick with it for these bite-sized cheesecakes.

1. Beat the cream cheese and sugar together on medium-high until completely smooth and creamy, about 2 minutes.
2. Add the sour cream, lemon juice, and vanilla, and beat until fully combined.
3. Lower to medium and add the eggs 1 at a time, beating just until combined before adding the next. Do not over-mix.

If you prefer a denser cheesecake, use the paddle attachment and mix on medium initially, then low when adding the eggs.

Baking:

1. Fill each cheesecake cup to the top with batter (or slightly above).  It’s OK if the crust is still warm. I also added 3 small drops of black currant cordial and swirled the top to some before baking.
2. Optional: I added a baking pan with 1 inch boiling water on bottom rack to add humidity to the oven.
3. Bake on the middle rack for 10–11 minutes, until the cheesecakes rise and are just set on top. A little wobble in the centre is fine.

Cooling:

1. Remove from oven, set on cooling rack and cool slowly at room temperature for 30-45 minutes.
2. After cooled, transfer to the refrigerator and chill for at least 2 hours, longer is better.
3. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.

For plain cheesecakes, serve with berries on top, whipped cream or any other topping of choice. I served the swirled cheesecakes as-is.

Make Ahead: Freeze individual baked cheesecakes for up to 3 months. Thaw overnight in the refrigerator before serving.

Regular Muffin-Sized: For regular muffin-sized mini cheesecakes, use the same ingredients and method, except:

• Pre-bake the crust for 6 minutes instead of 4.
• Bake the cheesecakes for about 18–20 minutes, until the edges are set and the centres still have a slight wobble.
• Allow them to cool at room temperature for about 45–60 minutes before refrigerating.