The Best Mini Cheesecake Recipe
Impress your guests with these delightful mini cheesecakes that are rich, creamy, and perfectly portioned. Topped with luscious whipped cream and fresh fruit, these mini treats pack all the flavor of traditional cheesecake in a fraction of the time!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 cup (113g) graham cracker crumbs
- 4 Tbsp unsalted butter, melted
Cheesecake
- 16 oz full-fat cream cheese, softened
- ½ cup (99g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Topping
- Whipped cream
- Fresh fruit
Instructions
- Crust – Preheat the oven to 350º F. Line a regular-sized muffin pan with paper liners. Mix graham cracker crumbs and melted butter until sandy. Press crumbs into each cup and bake for 5 minutes. Cool.
- Cheesecake – Beat cream cheese and sugar until smooth. Add vanilla and eggs, mixing until just combined. Fill muffin cups and bake for 15-17 minutes. Chill for 4 hours.
- Top with whipped cream and fruit before serving.
Notes
- Store in the fridge for up to a week in an airtight container.
- Freeze for up to 3 months, wrapped individually or with parchment paper between layers.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 107 kcal
- Sugar: 10g
- Sodium: 58mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 37mg
Find it online: http://bitezly.com/the-best-mini-cheesecake-recipe/
