Description
Smooth, creamy mini cheesecakes with a buttery graham cracker crust. Easy to make, crack-free, and perfect for parties, weddings, and special occasions.
Ingredients
Crust:
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
Cheesecake Filling:
16 oz full-fat cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
Toppings:
Whipped cream
Fresh fruit
Instructions
1. Preheat oven to 350°F and line a standard muffin pan with paper liners.
2. Mix graham cracker crumbs and melted butter until combined.
3. Add 1–2 tablespoons of crust mixture to each liner and press firmly.
4. Bake crusts for 5 minutes, then cool slightly.
5. Beat cream cheese and sugar until smooth and creamy.
6. Mix in vanilla extract.
7. Add eggs one at a time, mixing just until incorporated.
8. Divide cheesecake batter evenly among muffin cups.
9. Bake for 15–17 minutes until centers are slightly jiggly.
10. Cool to room temperature, then refrigerate for at least 4 hours.
11. Top with whipped cream or fresh fruit before serving.
Notes
Do not overmix eggs to prevent cracks.
Centers should jiggle slightly when removed from oven.
Chill fully before serving for best texture.
Add toppings just before serving.
- Prep Time: 15 mins
- Cook Time: 17 mins
- Category: Dessert
- Method: Baked
- Cuisine: American