Mini Cheesecakes
These delicious mini cheesecakes combine a rich and creamy filling and graham cracker crust in a delightful single serving!
Ingredients
For the crust:
- 1½ cups graham cracker crumbs (10 full sheets, 161 grams)
- ¼ cup unsalted butter , melted
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
For the filling:
- 16 oz full-fat cream cheese , cubed and softened to room temperature (2 bricks, 450 grams)
- 1 large egg , room temperature
- ⅓ cup granulated sugar (66 grams)
- 1 teaspoon vanilla extract
Toppings suggestions:
- Whipped cream
- Berries or fresh fruit
- Jam or preserves
- Caramel
- Hot fudge or chocolate sauce
- Lemon curd
Instructions
- Preheat oven to 350°F and line a regular muffin tin with cupcake liners.
- Use a food processor to finely crush graham cracker crumbs, then combine with melted butter, sugar and salt.
- Portion into a muffin pan lined with cupcake liners (I used a #40 1½ tablespoon scoop) and press into a packed even later.
- Bake for 8-10 minutes until toasted and fragrant. Let cool while you prepare the filling.
- With an electric mixer, beat cream cheese, sugar, egg and vanilla until smooth and creamy.
- Use a scoop (#20 3 Tablespoons) to portion filling over graham cracker crust. Use a spatula or knife to smooth tops.
- Bake mini cheesecakes for 12-15 minutes until tops appear dry and have turned just the slightest golden brown.
- Let cool to room temperature for about 30 minutes, then chill in the fridge for at least another 30 minutes. Mini cheesecakes will in the fridge for several days.
- Top as desired and serve.
Notes:
- Cream cheese and egg need to be at room temperature for a lump-free filling. Pull everything out of the fridge at least 1 hour before baking, or see my tips for how to quickly bring cream cheese and eggs to room temperature.
- It is possible to bake these mini cheesecakes without cupcake liners though I prefer to use them. Make sure muffin pan is thoroughly greased with baking spray. Use an offset spatula to gently lift cooled cheesecakes out of the pan.
- For best results, chill mini cheesecakes completely before serving so filling has time to set up completely.
Nutrition
Calories: 243kcal, Carbohydrates: 17g, Protein: 3g, Fat: 18g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 245mg, Potassium: 78mg, Fiber: 1g, Sugar: 11g, Vitamin A: 646IU, Calcium: 49mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.