Description
These mini cheesecakes are creamy, rich, and irresistibly easy to make—perfect for parties, showers, or everyday cravings. With a crunchy graham cracker crust and customizable toppings like whipped cream and fresh fruit, they deliver bakery-style flavor in a fun, handheld size. No water bath needed, just smooth, satisfying cheesecake bliss!
Ingredients
Crust:
-
1 cup graham cracker crumbs (113 g)
-
4 tbsp unsalted butter, melted
Filling:
-
16 oz full-fat cream cheese, softened (454 g)
-
½ cup granulated sugar (99 g)
-
1 tsp vanilla extract
-
2 large eggs
Topping (optional):
-
Whipped cream
-
Fresh fruit (e.g., strawberries, blueberries, kiwi)
Instructions
-
Preheat oven to 350ºF (175ºC). Line muffin tin with paper liners.
-
Mix graham cracker crumbs and melted butter until it resembles wet sand. Press 1–2 tablespoons into each liner and flatten firmly.
-
Bake crusts for 5 minutes. Let cool.
-
In a bowl, beat cream cheese and sugar for 1–2 minutes until smooth. Add vanilla and eggs, mixing just until combined.
-
Pour filling into liners, filling to the top.
-
Bake 15–17 minutes until centers are slightly jiggly.
-
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
-
Top with whipped cream and fresh fruit just before serving.
Notes
Don’t skip softening the cream cheese—it’s key to a smooth batter.
Avoid overmixing after adding eggs to prevent cracks.
These freeze well without toppings—wrap individually for up to 2 months.
Customize toppings: try chocolate ganache, caramel drizzle, or crushed Oreos.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American