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Mini Cheesecakes

These mini cheesecakes feature a smooth, creamy filling on a crunchy graham cracker crust, making them the perfect bite-sized dessert for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 cup Graham Cracker Crumbs
  • 2 tablespoons Sugar
  • 1/4 cup Butter, melted Ensure your butter is freshly melted for the best binding texture.
Cheesecake Filling
  • 16 ounces Cream Cheese, softened Use full-fat cream cheese for the richest flavor.
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs Room-temperature eggs work best.
  • 1/2 cup Sugar Consider swapping refined sugar for monk fruit for a healthier option.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) while you prepare the crust.
  2. In a bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until it resembles wet sand, then firmly press the mixture into the bottom of muffin tins lined with paper liners.
Making the Filling
  1. In a separate mixing bowl, beat the cream cheese until smooth.
  2. Gradually add the 1/2 cup of sugar and vanilla, mixing until just combined.
  3. Add the eggs one at a time, blending gently after each addition until fully incorporated.
  4. Pour the cream cheese mixture over the crusts in the muffin tins, filling them about three-quarters full.
Baking
  1. Bake for 15-20 minutes, or until the edges are set and the centers jiggle slightly.
  2. Let cool at room temperature before refrigerating until completely chilled.

Notes

These mini cheesecakes are best served chilled, adorned with a dollop of whipped cream or a drizzle of your favorite fruit sauce. Pair them with coffee or dessert wine for an indulgent experience.