Mini Cheesecakes
Indulge in these perfectly portioned Mini Cheesecakes with a smooth, creamy filling and a classic graham cracker crust. Ideal for parties, gatherings, or a personal treat, they’re easy to make, customizable, and perfect for serving without the hassle of slicing a large cheesecake. Whether topped with fruit, chocolate, or whipped cream, these mini cheesecakes are sure to impress.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours (including chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crumbs
Unsalted Butter
Full-Fat Cream Cheese
Granulated Sugar
Vanilla Extract
Eggs
Instructions
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Prepare the Crust: Combine graham cracker crumbs and melted butter until it resembles coarse sand. Press firmly into the bottoms of muffin tins lined with paper liners.
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Pre-Bake the Crust: Bake the crusts at 325°F (163°C) for about 5-7 minutes to set. Let them cool.
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Make the Filling: Beat room-temperature cream cheese until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time, mixing after each addition.
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Assemble: Spoon the cheesecake filling evenly over the cooled crusts.
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Bake: Bake at 325°F (163°C) for about 15-20 minutes, until the centers are set but still slightly jiggly.
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Cool and Chill: Let the cheesecakes cool at room temperature for 1 hour. Refrigerate for at least 4 hours, or overnight, before serving.
Notes
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Add melted chocolate or fruit preserves to the batter for variations.
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Mini cheesecakes can be topped after chilling with whipped cream, fresh fruit, or a drizzle of chocolate sauce.
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Ensure the cheesecakes cool gradually to avoid cracks in the tops.
Find it online: https://recipesbyjanet.com/mini-cheesecakes/
