Mini Cheesecakes
Delightful mini cheesecakes with a buttery graham cracker crust and creamy filling, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 155 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Toppings of your choice (e.g., fruit, chocolate, caramel)
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix together until it resembles wet sand.
- Press the mixture firmly into the bottom of lined muffin tins to form a solid crust.
- In another bowl, beat the cream cheese until it’s smooth and creamy.
- Gradually add 1/2 cup of sugar and the vanilla extract, mixing until everything is well-combined.
- Add the eggs one at a time, mixing just until combined.
- Pour the cream cheese mixture over the crusts in the muffin tins, filling them about 3/4 full.
- Bake for 15-20 minutes or until set.
- Let them cool at room temperature before transferring to the refrigerator. Chill for at least 2 hours.
- Top with your favorite toppings right before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Unadorned mini cheesecakes can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 166mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://cookingwithmayaa.com/mini-cheesecakes-recipe/