The Best Classic Mini Cheesecakes Recipe
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: 12 mini cheesecakes
Calories: 231kcal
Ingredients
Graham Cracker Crust:
- 3 tablespoons butter, melted
- 1 tablespoon granulated sugar
- 1 cup graham cracker crumbs
Cream Cheese Filling:
- 2 blocks (8 oz each) cream cheese, softened completely
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- 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.
- Serve chilled with your favorite topping.
Notes
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Nutrition
Calories: 231kcal