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Easy Mini Graduation Cap Cheesecakes

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These easy mini graduation cap cheesecakes are a quick, crowd-pleasing dessert perfect for celebrations, featuring a creamy filling, buttery crust, and playful fondant caps.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 cup (120ml) sour cream
  • Black fondant or black modeling chocolate (for the graduation caps)
  • Thin ribbon or edible gold/silver beads (optional, for tassels)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until mixture resembles wet sand.
  2. Press about 1 tablespoon (15g) of crust mixture firmly into the bottom of each mini muffin liner. Bake for 5 minutes, then remove and let cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  4. Add sugar and continue beating until well combined.
  5. Beat in eggs one at a time, mixing after each addition.
  6. Stir in vanilla extract, lemon juice, lemon zest, and sour cream until just combined. Avoid overmixing.
  7. Spoon cream cheese mixture over pre-baked crusts, filling each about 3/4 full (roughly 2 tablespoons or 30ml). Tap pan gently to release air bubbles.
  8. Place muffin tin on middle rack and bake for 18-22 minutes, until edges are set but centers jiggle slightly.
  9. Remove from oven and let cool to room temperature for about 30 minutes.
  10. Transfer tin to fridge and chill for at least 2 hours or overnight.
  11. Shape black fondant or modeling chocolate into tiny squares for caps. Attach ribbon or edible bead as tassel if desired.
  12. Place one cap on each mini cheesecake once chilled. Dust lightly with powdered sugar if desired.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix filling to prevent cracks. Tap pan gently before baking to release air bubbles. Chill cheesecakes thoroughly before decorating. Fondant caps can be replaced with small chocolate pieces or edible toppers. For gluten-free crust, substitute graham crackers with gluten-free crackers or almond flour. For dairy-free, use vegan cream cheese and coconut-based sour cream.

Nutrition

Keywords: mini cheesecakes, graduation dessert, easy cheesecake recipe, party dessert, bite-sized cheesecake, celebration dessert

Find it online: https://chrisfeasts.com/easy-mini-graduation-cap-cheesecakes-recipe-perfect-for-celebrations/