Description
Delightful mini cheesecakes pack all the creamy goodness of a classic cheesecake into perfect, individual-sized portions. Easy to make and customizable with assorted toppings.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Toppings of your choice (e.g., fruit, chocolate, caramel)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of muffin liners in a muffin tin to form a crust.
- In another bowl, beat the cream cheese until smooth. Add 1 cup of sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing well after each addition for a smooth batter.
- Pour the cream cheese mixture over the crusts in the muffin tins, filling them nearly to the top.
- Bake for 18-20 minutes, or until the centers are set and just slightly jiggly.
- Let these beauties cool completely before adding any toppings.
- Chill in the refrigerator for at least 2 hours before serving to allow them to set fully.
Notes
For a lighter version, substitute low-fat cream cheese or add a splash of lemon juice for a tangy twist. Store leftovers in an airtight container in the refrigerator for up to five days or freeze them individually wrapped.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American