Description
Mini cheesecakes with a creamy texture and buttery graham crust. Perfect individual desserts for parties with customizable toppings like fruit or whipped cream.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 Tbsp unsalted butter, melted
- 16 oz full fat cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- Whipped cream
- Fresh fruit
Instructions
- Preheat oven to 350°F and line a muffin pan with paper liners
- Mix graham cracker crumbs and melted butter until combined
- Press 1-2 tablespoons into each liner and bake for 5 minutes
- Cool the crust while preparing filling
- Beat cream cheese and sugar until smooth
- Add vanilla extract and mix
- Add eggs last and mix gently until just combined
- Divide batter evenly into muffin cups
- Bake for 15-17 minutes until centers are slightly jiggly
- Cool to room temperature then refrigerate for at least 4 hours
- Top with whipped cream and fresh fruit before serving
Notes
- Do not overmix eggs to prevent cracking
- Chill at least 4 hours before serving
- Store in refrigerator up to 1 week
- Freeze up to 3 months and thaw in fridge
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 14
- Sodium: 160
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0
- Protein: 4
- Cholesterol: 65