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Mini Cheesecakes

Delicious, creamy, and perfectly portioned mini cheesecakes, perfect for gatherings or personal indulgence.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
For the filling
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well blended.
  3. Press about a tablespoon of the mixture into the bottom of each cupcake liner to form a crust. Bake for about 5 minutes, then remove from the oven and let cool.
Filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the sugar and vanilla, followed by the eggs, mixing until just combined.
  3. Spoon the filling over the cooled crusts, filling each liner about 3/4 full to allow room for rising.
Baking
  1. Place the muffin tin in the oven and bake for approximately 15-20 minutes, or until the edges are set but the center still has a slight jiggle.
  2. Remove the cheesecakes from the oven and allow them to cool at room temperature. Once cooled, refrigerate for at least 2 hours to set properly.
Serving
  1. Top with your favorite fruit, chocolate drizzle, or whipped cream just before serving.

Notes

Tips: Ensure cream cheese and eggs are at room temperature for a smoother batter. Don't overmix to avoid cracks. Consider using a water bath for an ultra-smooth texture. Store leftovers in an airtight container in the refrigerator for up to a week or freeze individually wrapped.