Cook techniques
Preparing the crust
In a medium bowl, mix together graham cracker crumbs, granulated sugar, and ground cinnamon. Incorporate melted butter until the mixture is well combined and resembles wet sand.
Pressing the crust
Evenly distribute about 1 tablespoon of the crust mixture into each muffin liner, pressing down firmly to create a solid base.
Baking the crust
Bake the crust in a preheated oven at 325°F (163°C) for 5 minutes. Allow it to cool before adding the cheesecake filling.
Mixing the cheesecake batter
In a large bowl, beat softened cream cheese and granulated sugar until smooth. Gradually add vanilla extract, eggs, sour cream, and heavy cream, mixing until just incorporated.
Pouring the cheesecake batter
Carefully pour the cheesecake batter over the pre-baked crusts, filling each cupcake liner about 2/3 full to allow for rising.
Creating the cinnamon swirl
In a small bowl, combine light brown sugar, ground cinnamon, and melted butter. Drop small dollops of this mixture onto the cheesecake batter and gently swirl with a toothpick for a marbled effect.
Baking the cheesecakes
Bake the filled muffin pan in the oven for 15-20 minutes, or until the cheesecakes are set. They should have a slight jiggle in the center when done.
Cooling and refrigerating
Remove the cheesecakes from the oven and allow them to cool completely in the pan. Refrigerate them for at least 2 hours before serving to enhance their texture and flavor.
Making the glaze
In a small bowl, whisk together powdered sugar and milk until smooth and pourable.
Drizzling the glaze
Once the cheesecakes are thoroughly chilled, drizzle the powdered sugar glaze over the tops before serving for a sweet finish.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute graham crackers with other crushed cookies like digestive biscuits or Oreo cookies for a different flavor profile.
How do I know when the cheesecakes are done baking?
The cheesecakes should be set around the edges but slightly jiggly in the center. They will firm up as they cool.
Can I make these mini cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be made in advance and stored in the refrigerator for up to 3 days.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt if you’re looking for a healthier option or if you don’t have any on hand.
How do I store leftovers?
Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
Can I freeze the mini cheesecakes?
Yes, you can freeze the mini cheesecakes. Place them in an airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving.
