Mini Cheesecakes
Creamy, rich mini cheesecakes with a buttery graham cracker crust and smooth cream cheese filling, perfect for parties or a weekend treat.
Ingredients
For the Base
- 1.5 cups graham cracker crumbs Can substitute with crushed digestive biscuits or vanilla wafer crumbs.
- 1/3 cup sugar Light brown sugar can be used for a deeper flavor.
- 1/2 cup butter, melted Use salted butter for best results.
For the Filling
- 16 ounces cream cheese, softened Full-fat cream cheese is recommended for texture.
- 1 cup sugar For lower sugar, use 3/4 cup granulated sugar plus 1/4 cup baking sugar substitute.
- 1 teaspoon vanilla extract Pure vanilla extract is best.
- 2 large eggs Ensure they are at room temperature.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease the cups.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press about 1 to 2 tablespoons of the crumb mixture into the bottom of each cupcake liner.
Making the Filling
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until creamy.
- Add eggs one at a time, mixing well after each addition and scraping the bowl sides.
Baking
- Pour the cream cheese mixture over the prepared crusts in the muffin tin, filling each about three-quarters full.
- Bake in the preheated oven for 20–25 minutes or until the centers are set and slightly jiggly.
Cooling
- Let the mini cheesecakes cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Chill for at least 2 hours, but for best texture, chill 4 hours or overnight. Use room temperature ingredients to avoid lumps.