Print

The Best Mini Cheesecake Recipe

The Best Mini Cheesecake Recipe
Print Recipe

★★★★★

5.1 from 14 reviews

Indulge in these delectable mini cheesecakes that are creamy, rich, and perfectly portioned for a delightful treat. With a buttery graham cracker crust and a luscious cream cheese filling, these mini cheesecakes are sure to impress your taste buds.

Ingredients

Scale

Crust:

  • 1 cup (113g) graham cracker crumbs
  • 4 Tbsp unsalted butter (melted)

Cheesecake:

  • 16 oz full fat cream cheese (softened to room temperature)
  • ½ cup (99g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Toppings:

  • whipped cream
  • fresh fruit

Instructions

  1. Crust – Preheat the oven to 350º F. Line a regular sized muffin pan with paper muffin liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand. Put 1-2 tbsp of crumbs in each muffin cup. Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
  2. Cheesecake – In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth, 1-2 minutes. Beat in vanilla extract and eggs until smooth. Evenly divide the cheesecake batter among the muffin cups, filling the liners full. Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly. Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 4 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
  3. Finishing Touches – Top with whipped cream, fresh fruit, or chocolate ganache before serving.

Nutrition

Keywords: mini cheesecake, dessert, cream cheese, graham cracker crust

Find it online: https://lucabites.com/the-best-mini-cheesecake-recipe/