Description
Mini Classic Cheesecakes – Creamy, rich, and perfectly portioned with a buttery graham cracker crust and velvety filling. Easy, elegant, and ideal for parties—baked to silky perfection!
Ingredients
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1 (8 oz) package cream cheese, softened (227g)
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1/2 cup granulated sugar (100g)
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1 teaspoon vanilla extract (5ml)
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2 large eggs (100g)
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1/4 cup all-purpose flour (30g)
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1/4 cup heavy cream (60ml)
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1 cup graham cracker crumbs (adjust based on pan size)
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3–4 tablespoons melted butter
Instructions
Step 1: Preheat & Prepare
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Preheat your oven to 350°F (175°C).
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Lightly grease a mini cheesecake pan or line a muffin tin with cupcake liners.
Step 2: Make the Crust
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In a small bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
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Press about 1 to 1.5 tablespoons of crust mixture into each well or liner. Use the back of a spoon to compact it.
Step 3: Prepare the Cheesecake Batter
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In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
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Mix in vanilla extract.
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Add eggs one at a time, mixing well after each addition.
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Stir in flour and heavy cream just until combined—don’t overmix to avoid cracks.
Step 4: Bake
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Pour the cheesecake batter over the crusts, filling each about 3/4 full.
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Bake for 12–15 minutes, or until the edges are set and the centers are slightly jiggly.
Step 5: Cool & Chill
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Let the mini cheesecakes cool at room temperature.
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Refrigerate for at least 2 hours (or overnight) for the best texture.
Notes
These mini cheesecakes are a versatile, crowd-pleasing treat perfect for every occasion—from birthday parties to bridal showers. Make a batch ahead of time, store them in the freezer, and always have a rich, creamy dessert ready to impress.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American