Mini Cheesecakes Recipe
These Mini Cheesecakes are creamy, smooth, and baked in a muffin tin for easy individual servings. Made with a graham cracker crust and classic cheesecake filling, they're perfect for parties or dessert on the go. Top with fruit, chocolate, or caramel for a customizable treat! Keywords: mini cheesecakes, easy cheesecake recipe, individual cheesecakes, muffin tin cheesecakes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes (plus chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Crust: 1 cup graham cracker crumbs; 3 tbsp granulated sugar; 4 tbsp unsalted butter, melted
- Filling: 16 oz cream cheese, softened; ½ cup granulated sugar; 1 tsp vanilla extract; 2 large eggs
Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
- Make the Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract, then beat in eggs one at a time, mixing just until combined.
- Assemble and Bake: Divide the filling evenly among the cups, filling each about ¾ full. Bake for 15-18 minutes, until the centers are set.
- Chill and Serve: Allow cheesecakes to cool in the pan, then refrigerate for at least 2 hours. Remove from liners before serving, and top as desired.
Notes
- For easy removal, let the cheesecakes sit at room temperature for 5 minutes before unwrapping.
- Top with fresh berries, chocolate drizzle, or caramel sauce for extra flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
Find it online: https://emiliarecipes.com/mini-cheesecakes-recipe/