Mini Cheesecakes
Delightful bite-sized mini cheesecakes that are easy to make, highly customizable, and perfect for any occasion.
Ingrédients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 8 oz cream cheese Room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs Room temperature
Instructions
Preparation
- Gather all your ingredients and ensure everything is at room temperature.
- Preheat your oven to 325°F (160°C).
Making the Base
- Mix the graham cracker crumbs with the melted butter in a bowl until evenly combined.
- Press this mixture firmly into the bottom of muffin cups or a mini cheesecake pan.
Making the Filling
- In another bowl, beat the cream cheese until creamy and smooth.
- Add sugar and vanilla extract to the cream cheese mixture and mix until smooth.
- Incorporate the eggs one at a time, mixing well between each addition.
Baking
- Pour the cream cheese mixture over the prepared crusts in the muffin cups, filling each evenly.
- Bake for about 20-25 minutes, or until the edges are set but the centers remain slightly jiggly.
Cooling and Serving
- Let the cheesecakes cool completely at room temperature before transferring to the refrigerator.
- Chill for at least 2 hours before serving.
- Add preferred toppings and enjoy your mini cheesecakes!
Notes
Store mini cheesecakes in an airtight container in the fridge for up to a week. They can also be frozen for longer storage.