Name: Mini Cheesecakes
Prep time: 15 min
Cook time: 22 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 4 Tbsp unsalted butter, melted; 16 oz full fat cream cheese, softened; 1/2 cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; Whipped cream; Fresh fruit

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Why Make This Recipe

Mini cheesecakes are the perfect dessert for any occasion. They are easy to make, delicious, and look charming when served. These bite-sized treats are a hit at parties, gatherings, or just for a sweet snack at home. Plus, they can be customized with different toppings like fruit or whipped cream, making them versatile and fun!

How to Make The Best Mini Cheesecake

Ingredients

1 cup graham cracker crumbs
4 Tbsp unsalted butter, melted
16 oz full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
Whipped cream
Fresh fruit

Directions

Preheat your oven to 350°F (175°C). Line a muffin pan with paper muffin liners.
In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until it looks like coarse sand. Put 1-2 tablespoons of this mixture into each muffin cup and press down firmly.
Bake the crusts in the oven for 5 minutes. After baking, let them cool.
In another bowl, use an electric mixer to beat cream cheese and sugar together until smooth for about 1-2 minutes.
Add in the vanilla extract and eggs, mixing until everything is smooth and well combined.
Pour the cheesecake batter evenly among the muffin cups, filling each liner.
Bake in the oven for 15-17 minutes. The centers should be slightly jiggly when done.
Allow the cheesecakes to cool to room temperature. Once cooled, place them in the fridge for at least 4 hours.
Before serving, top each mini cheesecake with whipped cream and fresh fruit. Store any leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.

How to Serve The Best Mini Cheesecake

Serve these mini cheesecakes chilled for the best taste. You can arrange them on a serving platter and top each one with a dollop of whipped cream and a piece of fresh fruit like berries or slices of kiwi. This adds a beautiful and vibrant touch.

How to Store The Best Mini Cheesecake

To keep your mini cheesecakes fresh, store them in an airtight container in the refrigerator. They can last for about a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing.

Tips to Make The Best Mini Cheesecake

Make sure your cream cheese is at room temperature to avoid lumps in your batter.
Don’t overmix the cheesecake batter once you add the eggs. Mix just until combined.
Experiment with different toppings like chocolate chips, caramel sauce, or nuts to personalize your cheesecakes.

Variation

You can easily customize these mini cheesecakes by adding flavors. Try mixing in lemon zest for a citrusy twist, or use chocolate cream cheese for a chocolaty version.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and flavor might be slightly different.

2. How do I know when the mini cheesecakes are done?
The centers should be slightly jiggly. They will set as they cool in the refrigerator.

3. Can I make these mini cheesecakes ahead of time?
Absolutely! They are great for making ahead. Just store them in the fridge for up to a week.

Mini Cheesecakes

Author: lu-ann
Total Time: 135 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Delicious and charming mini cheesecakes, perfect for any occasion and customizable with various toppings.

Instructions

Preheat your oven to 350°F (175°C). Line a muffin pan with paper muffin liners.
In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until it looks like coarse sand. Put 1-2 tablespoons of this mixture into each muffin cup and press down firmly.
Bake the crusts in the oven for 5 minutes. After baking, let them cool.
In another bowl, use an electric mixer to beat cream cheese and sugar together until smooth for about 1-2 minutes.
Add in the vanilla extract and eggs, mixing until everything is smooth and well combined.
Pour the cheesecake batter evenly among the muffin cups, filling each liner.
Bake in the oven for 15-17 minutes. The centers should be slightly jiggly when done.
Allow the cheesecakes to cool to room temperature. Once cooled, place them in the fridge for at least 4 hours.
Before serving, top each mini cheesecake with whipped cream and fresh fruit.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 3 months. Make sure your cream cheese is at room temperature and don’t overmix the batter once you add the eggs.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American