Print

Mini Vanilla Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 3 reviews

These Mini Vanilla Cheesecakes are a delightful treat featuring a buttery graham cracker crust and a smooth, creamy vanilla-infused filling. Perfectly portioned in a standard muffin pan, they bake to a tender, slightly jiggly finish with a rich flavor, ideal for any occasion or dessert craving.

Ingredients

Crust

  • 8 sheets graham crackers
  • 4 Tablespoons salted butter (melted)
  • ¼ teaspoon salt

Filling

  • 12 oz cream cheese (1.5 blocks, softened)
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1 pinch of salt
  • 2 large eggs (at room temperature)

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and line a standard muffin pan with 12 paper liners to prepare for the crust.
  2. Make the Crust: Crush the graham crackers into fine crumbs using a food processor or by crushing them in a bag with a rolling pin. While the processor runs, gradually add the melted butter through the feeder tube, then add ¼ teaspoon salt and process until well combined.
  3. Form the Crust Bases: Evenly distribute about one packed tablespoon of the crumb mixture into each paper liner. Press the crumbs firmly with your fingers or a flat-bottomed measuring cup to create an even, compact base. Set aside.
  4. Prepare the Filling: In a food processor bowl, combine the softened cream cheese, granulated sugar, vanilla bean paste, and a pinch of salt. Pulse until smooth and fully blended.
  5. Add Eggs: Add the two room-temperature eggs to the cream cheese mixture. Pulse just a few times to incorporate, scraping down the sides and pulsing again until there are no lumps, but do not overmix.
  6. Fill Muffin Liners: Spoon the cheesecake filling evenly into the prepared crust-lined muffin cups, roughly three tablespoons per liner, filling them nearly to the top.
  7. Bake the Cheesecakes: Place the muffin pan in the preheated oven and bake for 14–16 minutes until the edges are set and the centers remain slightly jiggly. For a firmer texture, bake an additional 1–2 minutes without allowing the tops to dome or crack.
  8. Cool: Remove from the oven and cool the cheesecakes in the pan on a cooling rack for about an hour.
  9. Remove from Pan and Chill: Once only slightly warm, carefully remove the mini cheesecakes by pulling on the paper liners or sliding a fork between the pan and liners. Cover and chill in the refrigerator for at least two hours until fully cold and set.
  10. Serve: Optionally, top with jam (such as cherry jam) and vanilla whipped cream. Serve chilled and enjoy these creamy mini indulgences!

Notes

  • For best results, ensure eggs are at room temperature to help create a smooth filling.
  • The cheesecakes should be slightly jiggly in the center when baked to prevent overbaking and cracking.
  • Use vanilla bean paste for a more intense vanilla flavor, but vanilla extract works well too.
  • Chilling the cheesecakes thoroughly before serving improves texture and flavor.
  • Try different toppings like fresh fruit, caramel, or berry compote for variety.

Find it online: http://bitezly.com/mini-vanilla-cheesecakes-recipe/