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Homemade Mini Vanilla Bean Cheesecakes photo

Mini Vanilla Bean Cheesecakes

These Mini Vanilla Bean Cheesecakes are a delightful treat! Rich, creamy, and perfectly portioned, they're sure to impress at any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Graham cracker crumbs
  • 1 tablespoon Sugar for the crust
  • 2 tablespoons Melted butter for the crust
For the Filling:
  • 8 ounces Cream cheese softened
  • 1/2 cup Sour cream adds creaminess
  • 1/2 cup Granulated sugar for sweetness
  • 2 Vanilla beans for that special flavor
  • 2 Eggs to bind everything together
  • 1 teaspoon Vanilla extract for extra vanilla flavor

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Muffin tin
  • Parchment paper

Method
 

Cooking Mini Vanilla Bean Cheesecakes:
  1. Step 1: Prepare the Muffin Tin. Preheat your oven to 325°F (160°C). Line a standard muffin tin with parchment paper liners or spray them lightly with non-stick cooking spray.
  2. Step 2: Make the Graham Cracker Crust. In a mixing bowl, combine the graham cracker crumbs, 1 tablespoon of sugar, and melted butter. Mix until the crumbs resemble wet sand. Spoon about 1 tablespoon into each muffin cup and press down to create an even crust.
  3. Step 3: Prepare the Cheesecake Filling. Beat the softened cream cheese until smooth. Add sour cream, 1/2 cup of granulated sugar, seeds from the vanilla beans, and vanilla extract. Mix until creamy.
  4. Step 4: Add the Eggs. Incorporate the eggs, one at a time, mixing well after each. Avoid overmixing to prevent cracks.
  5. Step 5: Bake the Cheesecakes. Pour the filling over the crusts, filling each cup about 3/4 full. Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly.
  6. Step 6: Chill the Cheesecakes. Cool in the pan for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours or until fully set.

Notes

  • Use high-quality vanilla beans for the best flavor.
  • These cheesecakes can be stored in the refrigerator for up to 5 days.
  • For freezing, place them on a baking sheet until firm, then transfer to a freezer-safe container.