Mini Cheesecakes
Delightful little desserts that offer creamy richness in a bite-sized form, perfect for celebrations and personal indulgence.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling
- 2 packages cream cheese, softened (8 oz each) Make sure it's at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Toppings
- whipped cream, berries, salted caramel, chocolate ganache, raspberry sauce Choose your favorites for personalization
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line your muffin pan with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until well blended.
- Press the mixture firmly into the bottom of each muffin cup to form a sturdy crust.
Mixing the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add 1 cup of sugar and the vanilla extract, mixing until well incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition.
Baking
- Pour the cream cheese mixture over the crust in each muffin cup, filling them almost to the top.
- Bake in the preheated oven for 20-25 minutes until set around the edges but slightly jiggly in the center.
- Remove from the oven and let cool at room temperature before refrigerating for at least 2 hours.
Serving
- Carefully remove each cheesecake from the muffin pan and place on a serving platter.
- Allow guests to choose their toppings from a topping bar.
Notes
Store mini cheesecakes in an airtight container for up to 5 days in the refrigerator. For longer storage, freeze wrapped in plastic wrap for up to 2 months. Room temperature cream cheese is key for a smooth batter.