Okay, so I’ve been seeing these adorable mini cheesecakes popping up all over my social media feeds. They look so fancy and delicious, I just had to try making them myself. Plus, I figured, if they turned out good, maybe I could even sell a few!
First things first, I needed a recipe. I looked around online and found a few that seemed pretty straightforward. I ended up picking one that used a simple graham cracker crust and a basic cream cheese filling. Sounded easy enough, right?
Next up, gathering the ingredients. I already had some graham crackers and butter for the crust, so I just needed to grab cream cheese, sugar, eggs, vanilla extract, and some sour cream. Oh, and mini cupcake liners! Can’t forget those.
Making the Crust
Crushing the crackers was the first step. I put them in a big plastic bag and went at it with a rolling pin. It was actually kind of therapeutic, smashing those crackers to bits. Then, I melted the butter and mixed it all together with the crumbs until it looked like wet sand.
I lined my mini muffin tin with the cupcake liners and pressed a spoonful of the crust mixture into each one. I used the back of a spoon to really pack it down tight. Into the fridge they went to chill while I worked on the filling.
Whipping Up the Filling
This part was pretty easy too. I used my electric mixer to beat the cream cheese until it was nice and smooth. Then, I gradually added in the sugar, followed by the eggs, one at a time. Mixed in the vanilla and sour cream, and that was it! The batter was super creamy and smelled amazing.
Baking Time!
I carefully spooned the filling into the crust-lined cups, filling them almost to the top. Then, into a preheated oven they went. I think I baked them for about 20 minutes, but I kept a close eye on them. You want them to be just set around the edges, but still a little jiggly in the center.
Cool Down!
Once they were out of the oven, the hard part was to cool them down completely. At least for an hour on the counter, and then moved them to the fridge for a few hours to fully set.
The Taste Test (and Sales Pitch!)
Finally, the moment of truth! I took one of the chilled cheesecakes and… oh my goodness. It was SO good! The crust was buttery and crunchy, and the filling was rich, creamy, and perfectly sweet. I topped a few with some fresh berries and a little whipped cream for extra flair.
I took some pictures (gotta get those Instagram-worthy shots!) and posted them on my local community group, offering them for sale. And guess what? People were interested! I ended up selling a dozen of them within a couple of hours. Not bad for my first try, huh?
So, yeah, that’s the story of how I made (and sold!) my first batch of mini cheesecakes. It was a fun little project, and I definitely plan on making more in the future. Maybe I’ll even try some different flavors next time. Lemon? Chocolate? The possibilities are endless!
