Description
This Mini Cheesecakes recipe delivers creamy, bite-sized treats with a graham cracker crust and a smooth cream cheese filling. Perfect for parties, holidays, or any occasion, these mini cheesecakes are easy to make and can be customized with your favorite toppings, from fresh fruit to chocolate drizzle.
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
- Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- Optional Toppings:
- Fresh berries, chocolate sauce, or caramel
Instructions
- Prepare the crust:
Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners. Mix graham cracker crumbs, sugar, and melted butter until combined. Press a tablespoon of crust mixture into the bottom of each liner and bake for 5 minutes. Let cool slightly. - Make the filling:
In a mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla and eggs, mixing until just combined. - Assemble and bake:
Spoon the cream cheese mixture evenly over each crust in the muffin cups. Bake for 15-17 minutes, until the centers are set. - Chill:
Let cool, then refrigerate for at least 2 hours or until fully chilled. - Serve:
Top with berries, chocolate, or other desired toppings before serving.
Notes
- For a zesty twist, add a teaspoon of lemon zest to the filling.
- Mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 130mg