Mini Goat Cheese Cheesecakes are a unique and delightful dessert that combines the tangy flavor of goat cheese with the creaminess of traditional cheesecake.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:2 hours 50 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 oz goat cheese, softened
8 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons brown sugar
Instructions
Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust. Bake for 5 minutes, then remove from the oven and let cool slightly.
In a large mixing bowl, beat together the goat cheese and cream cheese until smooth and creamy.
Add the granulated sugar, sour cream, eggs, vanilla extract, lemon juice, and salt. Beat until all ingredients are well combined and the mixture is smooth.
Pour the cheesecake mixture over the cooled crusts in the muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
Turn off the oven and leave the cheesecakes inside for an additional 10 minutes. Then, remove from the oven and let cool to room temperature.
Once cooled, refrigerate the cheesecakes for at least 2 hours before serving.
Notes
For a fruit topping, consider adding a layer of fresh berries or a fruit compote on top of the cheesecakes before serving.
If you prefer a different flavor, try adding a tablespoon of your favorite herb, such as rosemary or thyme, to the cheesecake mixture for a savory twist.