Small Batch Mini Vanilla Cheesecake
This Small Batch Mini Vanilla Cheesecake is perfect for satisfying your dessert cravings without the leftovers. It's creamy, quick to make, and ideal for any occasion.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the crust
- 3/4 cup graham cracker crumbs, about 7 full sheets
- 2 tablespoons granulated sugar for the crust
- 3 tablespoons unsalted butter, melted
- Pinch of salt
For the filling
- 8 ounces cream cheese, softened to room temperature
- 1/3 cup granulated sugar for the filling
- 1 teaspoon pure vanilla extract
- 1/3 cup sour cream, also at room temperature
- 1 large egg, room temperature
- 1 teaspoon lemon juice or 1/4 teaspoon almond extract, optional
- 1 teaspoon cornstarch for extra stability, optional but helpful
Instructions
Preparation
- Preheat the oven to 325°F. If using a water bath, set a kettle to boil and wrap the outside of your springform in foil.
- Mix graham cracker crumbs, 2 tablespoons sugar, melted butter, and salt until moistened. Press firmly into the bottom of the pan and slightly up the sides. Bake for 8 minutes, then cool.
- Beat cream cheese on medium until smooth, about 1 minute. Scrape the bowl, then add 1/3 cup sugar, cornstarch (if using), and vanilla. Mix on low until combined.
- Add sour cream and lemon juice, mixing on low until silky. Beat in the egg just until combined; do not overmix to avoid cracks.
- Pour the filling into the crust. Smooth the top and gently tap the pan to release air bubbles.
Baking
- Bake at 325°F for 30 to 40 minutes. The edges should look set, and the center should jiggle slightly.
- Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Remove and cool to room temperature, then chill for at least 4 hours, preferably overnight.
Notes
This cheesecake can be topped with berries, chocolate drizzle, or powdered sugar. For quicker baking, start with room temperature ingredients and consider using convection settings.