Easy Mini Cheesecakes with Graham Cracker Crust
Mini Cheesecakes with graham cracker crust and creamy filling are baked in a muffin pan for a simple bite sized dessert. This cheesecake recipe is easy and delicious. Top with your favorite fresh fruit or pie filling.
Servings: 12
Cost: $10
Ingredients
For the Crust
- ⅔ 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 11 ounces total
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Preheat the oven to 350℉
- 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 until blended on low to medium speed. Don't over mix
- 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 at least 2 hours. Top with fresh strawberries and whipped cream or your favorite topping.
Video
Notes
Be sure to use softened cream cheese at room temperature. Don't over mix the batter. Just mix until ingredients are well blended.
To avoid tops from sinking, after baking, turn off oven, open door slightly, and let the cheesecakes sit for a minute before removing.
Recipe requires about 25 total minutes to cook for crust and filling and 2 hours to chill before serving.
Use a standard muffin tin for this recipe. Keep refrigerated.
Nutrition
Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 52mg | Potassium: 16mg | Sugar: 6g | Vitamin A: 100IU | Calcium: 7mg | Iron: 0.3mg