Description
Easy Mini Cheesecakes
Ingredients
6 whole graham crackers, broken into 1-inch pieces, or 3/4 cup graham cracker crumbs (about 3 3/4 ounces)
3 tablespoons unsalted butter, melted and cooled
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 large eggs
1/2 teaspoon vanilla extract
1 cup fresh raspberries (about 1/2 pint or 36 berries)
Powdered sugar, for dusting
Instructions
1. Arrange a rack in the middle of the oven and heat to 325°F. Line a 12-cup standard muffin tin with paper liners.
2. Place the graham cracker pieces in the bowl of a food processor fitted with the blade attachment. Process into fine crumbs, about 30 seconds. Slowly add the butter and pulse to combine into moist crumbs. Divide evenly among muffin wells and press firmly.
3. Place the cream cheese in the bowl of a stand mixer. Beat until smooth, about 2 minutes. Gradually beat in sugar and salt. Scrape bowl.
4. Beat in eggs one at a time. Add vanilla and mix until combined. Divide filling among muffin cups.
5. Bake until edges set and centers jiggle slightly, 20 to 25 minutes. Cool 1 hour, then refrigerate at least 2 hours or overnight.
6. Remove from muffin tin. Top each with 3 raspberries and powdered sugar before serving.
Notes
Storage: Leftovers keep 5 days in the refrigerator.
Make ahead: Freeze up to 3 months. Thaw 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 to 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake