Mini Cheesecakes
Delightful mini cheesecakes perfect for parties or a sweet treat, customizable with various toppings.
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar for the crust
- 1/2 cup unsalted butter, melted
Filling Ingredients
- 16 oz cream cheese, softened make sure it is softened to avoid lumps
- 1 cup sugar for the filling
- 1 teaspoon vanilla extract
- 3 large eggs add one at a time
- Sour cream (optional for topping)
- Fruit or chocolate (optional for toppings) e.g., strawberries, blueberries, chocolate sauce, caramel
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Press the mixture into the bottom of a muffin pan lined with cupcake liners.
Filling
- In a separate bowl, beat the cream cheese until smooth.
- Add 1 cup sugar and vanilla, mixing until combined.
- Add eggs one at a time, mixing well after each addition.
- Pour cream cheese mixture over the crust in each muffin cup.
Baking
- Bake for 18-20 minutes, or until set but not cracked.
- Allow to cool and refrigerate for at least 2 hours.
- Top with sour cream or toppings of your choice before serving.
Notes
Store in an airtight container in the refrigerator for 4-5 days. They can be frozen if needed. Do not overmix after adding the eggs to prevent cracking. Use a water bath for extra moist cheesecakes.