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Mini Cheesecakes

These delightful mini cheesecakes feature a crunchy graham cracker crust and a creamy filling that melts in your mouth, making them the perfect bite-sized dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
Filling
  • 16 ounces cream cheese, softened Use high-quality cream cheese for better flavor.
  • 1/2 cup sugar Can swap for monk fruit for lower calories.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2 large eggs Act as a binding agent.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of muffin tins lined with paper liners.
  4. In a separate mixing bowl, beat the cream cheese until smooth. Gradually add 1/2 cup sugar and vanilla, mixing until just combined.
  5. Add the eggs one at a time, mixing gently after each addition until fully incorporated.
  6. Pour the cream cheese mixture over the crusts in the muffin tins, filling them about three-quarters full.
Baking
  1. Bake for 15-20 minutes, or until the edges are set and the centers jiggle slightly.
  2. Let cool at room temperature before refrigerating until completely chilled.

Notes

For a thicker crust, consider using more graham cracker crumbs and chilling it longer before filling. Serve with fresh berries or drizzled chocolate sauce for an elegant touch. To revive leftovers, avoid microwaving; instead, reheat in an oven at a low temperature.