Valentine’s Day Mini Cheesecakes
Delightful bite-sized cheesecakes with a creamy filling and crunchy graham cracker crust, perfect for Valentine's Day and other romantic occasions.
Ingrédients
For the Cheesecake Filling
- 8 oz cream cheese, softened Ensure it is at room temperature for better blending.
- 1/2 cup sugar Adjust according to taste.
- 1/2 teaspoon vanilla extract
- 1 cup whipped cream Non-dairy option can be used.
For the Crust
- 1/2 cup graham cracker crumbs Use gluten-free crumbs if necessary.
- 1/4 cup butter, melted
Optional Toppings
- fresh berries Strawberries and raspberries work great.
- chocolate sauce
- caramel sauce
Instructions
Preparation
- Gather all ingredients, ensuring cream cheese is at room temperature.
Making the Base
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs with the melted butter in a mixing bowl until combined.
- Press the mixture evenly into the bottoms of mini cupcake liners in a muffin tin.
Making the Filling
- Beat cream cheese, sugar, and vanilla extract until smooth.
- Fold in the whipped cream gently until fully integrated.
Baking
- Pour the cream mixture over the prepared crusts, ensuring an even height.
- Bake for 15-20 minutes or until set but slightly jiggly in the center.
- Let cool at room temperature before transferring to the refrigerator to chill for at least 2 hours.
Serving
- Add your choice of toppings, such as berries or sauce, before serving.
Notes
Best enjoyed within 3-5 days when stored in an airtight container in the refrigerator. These mini cheesecakes can be frozen for longer storage; thaw overnight in the fridge before serving.