This recipe for classic mini cheesecakes is super easy to make. Luscious cream cheese filling poured on to a graham cracker crust and baked to perfection in a muffin pan. Top them with whipped cream, fruit, salted caramel, or your favorite pie filling!
Servings: 12mini cheesecakes
Author: Crystal | Beat Bake Eat
Graham Cracker Crust:
1cupgraham cracker crumbs
Cream Cheese Filling:
2blocks (8 oz each) cream cheese, softened completely
2eggs, room temperature
Preheat oven to 350°F. Line muffin pan with muffin liners and set aside.
In a medium-sized bowl mix together butter, sugar, and graham cracker crumbs until evenly combined.
Press 1 heaping tablespoon of crumb mixture into each muffin cup. Set aside.
In a large bowl mix together the cream cheese and sugar until smooth (there should be no lumps!).
Beat in the eggs and vanilla extract until well blended (batter will be very runny).
Pour batter over the crusts filling the muffin cups to the top.
Bake for 18 - 20 minutes until puffed and centers jiggly. DO NOT over bake.
Cool completely in pan (about 45 minutes). Refrigerate for at least 2 hours.