Mini Cheesecakes
Mini Cheesecakes
Ingredients
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package graham cracker crusts, 9-ounce, mini size
Optional Toppings
- as needed berries
- as needed chocolate syrup
- as needed caramel sauce
Instructions
- 1
Preheat your oven to 350°F. Line a standard muffin tin with paper liners.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, add the softened cream cheese and granulated sugar. Beat with an electric mixer until the mixture is smooth and creamy.
⏱️ 3 min
- 3
Add the large eggs and vanilla extract to the cream cheese mixture. Beat until just combined, being careful not to overmix.
⏱️ 2 min
- 4
Place the mini graham cracker crusts into the prepared muffin tin liners.
⏱️ 1 min
- 5
Pour the cheesecake mixture evenly into each mini graham cracker crust, filling them almost to the top.
⏱️ 4 min
- 6
Bake for 15-20 minutes, or until the edges are set and the centers are slightly jiggly.
⏱️ 20 min•🌡️ 350
- 7
Let the cheesecakes cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours.
⏱️ 120 min
- 8
Once chilled, add your desired toppings such as fresh berries, chocolate syrup, or caramel sauce, as needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Cheesecakes
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package graham cracker crusts, 9-ounce, mini size
Optional Toppings
- as needed berries
- as needed chocolate syrup
- as needed caramel sauce
Instructions
- 1
Preheat your oven to 350°F. Line a standard muffin tin with paper liners.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, add the softened cream cheese and granulated sugar. Beat with an electric mixer until the mixture is smooth and creamy.
⏱️ 3 min - 3
Add the large eggs and vanilla extract to the cream cheese mixture. Beat until just combined, being careful not to overmix.
⏱️ 2 min - 4
Place the mini graham cracker crusts into the prepared muffin tin liners.
⏱️ 1 min - 5
Pour the cheesecake mixture evenly into each mini graham cracker crust, filling them almost to the top.
⏱️ 4 min - 6
Bake for 15-20 minutes, or until the edges are set and the centers are slightly jiggly.
⏱️ 20 min•🌡️ 350 - 7
Let the cheesecakes cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours.
⏱️ 120 min - 8
Once chilled, add your desired toppings such as fresh berries, chocolate syrup, or caramel sauce, as needed.
⏱️ 5 min