Description
Decadent mini cheesecakes with a smooth cream cheese filling on a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- Fruit toppings (strawberries, blueberries, or berry compote)
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare mini cheesecake cups by lining muffin tins with cupcake liners.
- Mix graham cracker crumbs and melted butter in a bowl. Spoon the mixture into each muffin cup, pressing down to form a base.
- Beat cream cheese in a mixing bowl until smooth. Gradually add sugar and mix until well combined.
- Add eggs one at a time, mixing at low speed, then stir in vanilla extract.
- Pour filling into each muffin cup, filling to about ¾ full.
- Bake for 15-20 minutes until edges are set; centers should jiggle slightly.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours before serving.
- Top with fruits or sauces before serving.
Notes
Avoid overmixing to prevent cracks. Use room temperature ingredients for easier mixing. Chill properly to ensure perfect texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini cheesecakes, creamy dessert, cheesecake recipe, New York cheesecake, easy desserts, party treats