Description
Creamy and delicious bite-sized mini cheesecakes that are easy to prepare and perfect for any occasion.
Ingredients
Scale
- 1 cup (113g) graham cracker crumbs
- 4 Tbsp unsalted butter (melted)
- 16 oz full-fat cream cheese (softened to room temperature)
- ½ cup (99g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- Whipped cream, for topping
- Fresh fruit, for topping
Instructions
- Prepare the crust: Mix the graham cracker crumbs with melted butter in a bowl. Press the mixture firmly into the bottoms of cupcake liners placed in a muffin tin.
- Create the filling: Beat the softened cream cheese using a mixer until smooth. Gradually add in granulated sugar and vanilla extract, mixing until well combined.
- Incorporate eggs: Add eggs one at a time to the cream cheese mixture, beating on low speed just until incorporated. Avoid overmixing.
- Spoon the filling: Carefully spoon the cheesecake filling over the crusts, filling each liner two-thirds to three-quarters full.
- Bake: Preheat oven to 325°F (160°C) and bake for 20-25 minutes until edges are set and centers have a slight wobble.
- Cool gradually: Turn off the oven and crack the door open. Leave cheesecakes inside for about an hour to prevent cracking.
- Chill: Transfer cheesecakes to a wire rack to cool at room temperature, then refrigerate for at least 4 hours (overnight is best).
- Serve: Top each cheesecake with whipped cream and fresh fruit before serving.
Notes
To ensure success, use room temperature ingredients and avoid overmixing. Store in the refrigerator for up to one week or freeze for up to three months.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg