Description
Delicious and charming mini cheesecakes, perfect for any occasion and customizable with various toppings.
Ingredients
Scale
- 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
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
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini cheesecakes, dessert, bite-sized treat, customizable desserts