Description
These mini cheesecake cups offer all the creamy richness of traditional cheesecake in individual portions. With a buttery graham cracker crust and smooth vanilla filling, they’re easy to make, quick to bake, and perfect for topping with fruit or whipped cream.
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- Whipped cream (for topping)
- Fresh fruit (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press 1–2 tablespoons of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then cool.
- In another bowl, beat cream cheese and sugar until smooth, about 1–2 minutes. Mix in vanilla extract, then add eggs and blend just until combined.
- Divide the filling evenly among the muffin cups, nearly to the top.
- Bake for 15–17 minutes, until centers are slightly jiggly. Remove and cool completely at room temperature, then refrigerate for at least 4 hours.
- Before serving, top with whipped cream and fresh fruit as desired.
Notes
- Mix eggs gently to avoid overmixing, which can cause sinking.
- Allow cheesecakes to chill fully for the best texture.
- Customize crusts with crushed cookies or wafers for variety.
- Use seasonal fruits or sauces for toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
