We’ve always been fans of Paula Deen’s hearty Southern flair, and her Cheesecake Minis capture that charm in every bite-sized delight. These creamy treats boast a buttery crust and rich filling that make them perfect for gatherings or a simple sweet fix.
Drawing from Paula’s iconic recipes we know and love, these minis offer an easy twist on traditional cheesecake. Whether you’re hosting a party or craving comfort, we’ll guide you through a foolproof way to bring this crowd-pleaser to your kitchen.
Ingredients
To craft our take on Paula Deen’s Cheesecake Minis with their irresistible buttery crust and rich, creamy filling, we begin by listing the key ingredients in the order they’re used. This ensures a smooth preparation process for these bite-sized Southern delights.
Crust Ingredients
We’ll start with the base that gives these minis their signature crunch:
- 1 ½ cups graham cracker crumbs – Finely crushed for that classic, buttery texture.
- ¼ cup granulated sugar – Adds a touch of sweetness to balance the richness.
- ½ cup unsalted butter, melted – Paula Deen’s staple for a golden, flavorful crust that evokes Southern comfort.
Filling Ingredients
Next, we move to the heart of the recipe – the luscious, velvety filling that makes these cheesecakes so indulgent:
- 2 (8-ounce) packages cream cheese, softened to room temperature – The foundation for a smooth, creamy blend that melts in your mouth.
- 1 cup granulated sugar – Provides just the right sweetness to enhance the tangy cream cheese.
- 2 large eggs – Beaten to incorporate air, creating a light and airy texture.
- 1 teaspoon pure vanilla extract – Infuses a warm, aromatic flavor that complements the richness.
- 1 tablespoon fresh lemon juice (optional) – Adds a subtle zing for a brighter, more vibrant taste, as inspired by Deen’s flair.
| Ingredient Category | Key Components | Quantity | Notes |
|---|---|---|---|
| Crust | Graham cracker crumbs | 1 ½ cups | Finely crushed |
| Crust | Granulated sugar | ¼ cup | For sweetness |
| Crust | Unsalted butter | ½ cup | Melted for easy mixing |
| Filling | Cream cheese | 2 packages | Softened for creaminess |
| Filling | Granulated sugar | 1 cup | Balances tartness |
| Filling | Eggs | 2 large | Adds structure |
| Filling | Vanilla extract | 1 teaspoon | Pure for authentic flavor |
| Filling | Lemon juice | 1 tablespoon | Optional for zest |
Tools and Equipment
To seamlessly transition from our ingredient list for Paula Deen’s Cheesecake Minis, we need the right tools to ensure precise preparation and baking. Gathering these essentials allows us to create those signature buttery crusts and creamy fillings with ease and confidence.
Here’s a detailed list of the key tools and equipment we’ll use, organized by preparation stage:
- Mixing Bowls: Two medium-sized bowls for combining crust ingredients and whipping the filling—ensuring no cross-contamination and smooth blending.
- Measuring Cups and Spoons: A set of dry and liquid measuring cups plus spoons for accurate measurements of graham cracker crumbs, sugar, and other ingredients, which is crucial for Paula Deen’s reliable results.
- Electric Mixer or Hand Whisk: A stand mixer or electric hand mixer for beating the cream cheese to a fluffy consistency; a whisk works if we’re aiming for a more hands-on approach.
- Muffin Tin or Cupcake Pan: A standard 12-cup tin lined with paper or silicone liners to shape the minis perfectly and achieve that even, golden bake.
- Spatula and Rubber Scraper: For folding ingredients and scraping bowl sides, helping us avoid waste and maintain the filling’s rich, smooth texture.
- Baking Sheet and Parchment Paper: A rimmed sheet placed under the muffin tin to catch drips and ensure even heat distribution in the oven.
- Oven Thermometer: To verify our oven reaches the precise 325°F needed for baking these delicate treats without cracking the tops.
| Equipment Type | Recommended Size | Typical Baking Time | Key Benefit |
|---|---|---|---|
| Standard Muffin Tin | 12 cups | 18-22 minutes | Compact for portion control |
| Mini Muffin Tin | 24 cups | 12-15 minutes | Ideal for bite-sized Paula Deen minis |
Instructions
We guide you through creating Paula Deen’s irresistible Cheesecake Minis with simple, step-by-step directions that ensure perfect results every time. Our method draws from her Southern flair to deliver a creamy, decadent treat.
Prepare the Crust
First, gather the crust ingredients as outlined earlier: 1 1/2 cups finely crushed graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted unsalted butter. In a medium mixing bowl, combine the graham cracker crumbs and sugar using a spoon or your hands for even distribution. Pour in the melted butter and stir until the mixture resembles wet sand with a crisp buttery texture that holds together when pressed. This step creates the foundation of our Cheesecake Minis, providing that signature Paula Deen crunch.
Make the Filling
Focus on the creamy filling that defines Paula Deen’s Cheesecake Minis. Start with 16 ounces softened cream cheese, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, and optionally 1 tablespoon fresh lemon juice for a zesty twist. In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until smooth and fluffier than clouds, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition to avoid lumps, then incorporate the vanilla extract and lemon juice if using. The result is a rich, velvety filling with a subtle tang that evokes Deen’s comforting style.
Assemble the Cheesecakes
With the crust and filling ready, it’s time to build our Cheesecake Minis. Line a standard 12-cup muffin tin with paper liners for easy removal. Press about 2 tablespoons of the prepared crust mixture firmly into the bottom of each liner to form an even base. Spoon approximately 1/4 cup of the filling over each crust, filling the cups about three-quarters full to allow for rising. Smooth the tops with a spatula for a polished look, ensuring each mini cheesecake promises that indulgent Southern richness Paula Deen is known for.
Bake
Preheat your oven to 325°F, a key temperature for achieving the perfect bake in Paula Deen’s Cheesecake Minis. Place the filled muffin tin on a baking sheet for stability and bake for 18-22 minutes, or until the edges are set but the centers still have a slight jiggle like a gentle wave. Avoid overbaking to maintain the moist, creamy interior that makes these minis so crave-worthy. Once done, remove from the oven and let the tin rest on a wire rack.
Cool and Chill
After baking, allow the Cheesecake Minis to cool in the muffin tin for about 10 minutes at room temperature to prevent cracking. Then, transfer them to the refrigerator and chill for at least 2 hours or until fully set, enhancing their cool, firm texture that pairs beautifully with fresh toppings. This chilling step locks in the flavors, making our Paula Deen-inspired treats ready for serving with confidence.
Make-Ahead Instructions
We understand that life gets busy, so preparing our Paula Deen’s Cheesecake Minis in advance is a game-changer for effortless entertaining. These bite-sized delights hold up beautifully when made ahead, allowing the flavors to meld and the texture to set perfectly. Below, we outline the key steps to prepare, store, and serve them with confidence.
Preparing Components Ahead
To streamline your process, we recommend prepping the crust and filling separately before assembly:
- Crust: Mix the graham cracker crumbs, sugar, and melted butter as described in our earlier steps. Press the mixture into muffin liners and store in an airtight container in the refrigerator for up to 2 days. This keeps the crust fresh and ready to use.
- Filling: Beat the softened cream cheese, sugar, eggs, vanilla extract, and lemon juice until smooth. Transfer the mixture to a covered bowl and refrigerate for up to 24 hours. Chilling helps enhance the rich, creamy consistency we love in Paula Deen’s style.
Full Assembly and Baking Ahead
For complete make-ahead convenience, assemble and bake the entire recipe in one go:
- Follow our step-by-step instructions to press the crust into the muffin tin and add the filling.
- Bake at 325°F for 18-22 minutes until the centers are slightly jiggly.
- After cooling in the tin for 10 minutes, transfer the Cheesecake Minis to the refrigerator and chill for at least 2 hours—or up to 24 hours—before serving. This step ensures a moist, velvety texture that embodies Southern indulgence.
Storage Guidelines
Proper storage is essential to maintain the buttery crust and rich filling of these minis. Here’s how we handle it:
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigeration | Up to 5 days | Place the cooled minis in an airtight container. We suggest adding a layer of parchment paper between layers to prevent sticking and preserve that signature Paula Deen freshness. |
| Freezing | Up to 3 months | Wrap each mini individually in plastic wrap, then place in a freezer-safe bag. Thaw in the refrigerator overnight before serving to retain the creamy texture and avoid any loss of flavor. |
When you’re ready to serve, we advise letting the minis sit at room temperature for 10-15 minutes to enhance their decadent, smooth appeal. This approach keeps our Paula Deen’s Cheesecake Minis as irresistible as ever, whether for a gathering or a quick treat.
Conclusion
We’ve had a blast exploring Paula Deen’s Cheesecake Minis and sharing our tips. These bite-sized delights add a special Southern flair to any occasion.
We’re confident you’ll master them quickly and create memorable moments with family and friends. Dive in and enjoy the sweet rewards.
Frequently Asked Questions
What is Paula Deen’s Cheesecake Minis recipe about?
Paula Deen’s Cheesecake Minis are bite-sized Southern-style desserts with a buttery graham cracker crust and rich, creamy filling. This recipe offers simple steps for making them at home, perfect for gatherings or personal treats, using classic ingredients like cream cheese, sugar, and vanilla for a moist, indulgent result.
What ingredients are needed for the crust?
For the crust, you’ll need finely crushed graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix them together until it resembles wet sand. This combination creates a classic, buttery base that’s easy to press into muffin liners for the perfect mini cheesecakes.
What are the key ingredients for the filling?
The filling requires softened cream cheese, granulated sugar, eggs, pure vanilla extract, and optional fresh lemon juice for brightness. Beat these together for a smooth, creamy mixture that delivers Paula Deen’s signature rich flavor in every bite-sized portion.
How do I bake Paula Deen’s Cheesecake Minis?
Press the crust into muffin liners, add the filling, and bake at 325°F for 18-22 minutes until the centers are slightly jiggly. Let them cool in the tin for 10 minutes, then chill in the refrigerator for at least 2 hours to set and enhance texture.
Can I make Cheesecake Minis ahead of time?
Yes, prepare the crust and filling separately and store in the fridge for up to 24 hours before assembling. Fully assembled minis can be baked ahead, refrigerated for up to 5 days, or frozen for up to 3 months. Thaw in the fridge and let sit at room temperature before serving.
How should I store the Cheesecake Minis?
Store baked Cheesecake Minis in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. To maintain quality, wrap them individually before freezing. Always let them reach room temperature for the best taste and texture before enjoying.
Are there any tips for the best results?
Use room-temperature ingredients for a smooth filling, avoid overbaking to keep centers moist, and add lemon juice for extra flavor. Ensure your muffin tin is well-greased, and chill thoroughly after baking for the perfect set. Experiment with toppings like fruit for variations.