These mini cheesecakes have a creamy filling and a crumbly graham cracker crust. They’re easy to make, and you can top these individual cheesecakes with fresh fruit for an light dessert anytime!
My little boy has been obsessed with cheesecake lately. It started about a month ago when we were out for lunch, and I let him talk me into ordering a slice for dessert. Because it was so rich, we were able to divide one slice between four of us, and my son was hooked!
He’s been pestering me to make homemade cheesecake ever since that day, and I finally gave in — sort of.
Instead of making a full cake, we made mini cheesecakes in a muffin tin. Well, actually we made them twice. The first time, I used a recipe that I used to make ages ago but haven’t made in a long time.
Basically, you make individual cheesecakes in muffin cups and use vanilla wafer cookies as the crusts. We tried that, and while the filling was fine, the crust was just too soggy.
We also had a hard time getting the little wafer cookies to fit the muffin cups, and I think that vanilla wafers have somehow gotten a lot smaller over the years.
Needless to say, the kiddos were not impressed, and neither was I!
So this time around, I made individual crusts from crushed graham crackers, and the little mini cheesecakes turned out much better.
Personally, I think it’s all about the crust.
I also let my little guy crack the eggs, which was brave of me. He did a good job, but I had to clean up the mess. Still, he’s learning, and that’s what counts!
The nice thing about making individual cheesecakes is that they only take about 20 minutes to bake!
Much, much better! And, I’m happy to report that my little guy and the rest of the kids absolutely loved them. So did I!
How to Make Individual Mini Cheesecakes
- For the Crust
- 2/3 cup crushed graham crackers
- 1 tablespoon white sugar
- 2 tablespoons melted butter
- For the Filling
- 1 8-oz package plus 3 ounces softened cream cheese
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Preheat the oven to 350 degrees
- Line a 12-cup muffin tin with parchment or paper baking cups
For the Crust
- Mix the melted butter with the crushed graham crackers and 1 tablespoon of sugar
- Press about 1 tablespoon of the graham cracker crust mixture into each muffin cup, and bake for 5 minutes and set aside
For the Filling
- In a medium-sized mixing bowl, beat the sugar and cream cheese until smooth and creamy
- Add the vanilla extract
- Beat in the eggs, one at a time
- Pour the filling over the graham cracker crusts, and fill each muffin cup about 3/4 full
- Bake for 18 to 20 minutes or until filling is firm
- Remove from oven, and let cool, then cool in refrigerator for 2 hours
- Top with fresh strawberries and whipped cream, if desired, and enjoy!
These little mini cheesecakes are perfect with some whipped cream and strawberries. They’re light, fluffy and make a wonderful dessert for any spring occasion. I’m thinking maybe Mother’s Day — hint hint!
They would also be great for parties and potlucks.
Have super day, friends!