Description
Mini cheesecakes are creamy, rich desserts with a crumbly crust, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ⅓ cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- Toppings of your choice (e.g., fruit, chocolate, caramel)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
- Press the crumb mixture firmly into the bottom of muffin tins lined with paper liners.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing well.
- Add the eggs one at a time, mixing just until incorporated.
- Pour the cream cheese mixture over the crusts in the muffin tins.
- Bake for about 18-20 minutes or until set but still slightly jiggly in the center.
- Let them cool at room temperature before refrigerating for at least 2 hours.
- Add your favorite toppings before serving.
Notes
Store in an airtight container in the refrigerator for 5-7 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 260
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: mini cheesecakes, dessert, easy recipe, baking, cream cheese