why make this recipe
Mini cheesecakes are a great treat for any occasion. They are easy to make, delicious, and perfect for sharing. Plus, their small size means you can enjoy them without feeling too guilty. This recipe is ideal for gatherings, parties, or just a special dessert at home. Everyone will love the creamy texture, and you can customize them with whipped cream and fresh fruit for added flair!
how to make Best Mini Cheesecake
Ingredients:
- 1 cup (113g) graham cracker crumbs
- 4 Tbsp unsalted butter (melted)
- 16 oz full-fat cream cheese (softened to room temperature)
- ½ cup (99g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- Whipped cream, for serving
- Fresh fruit, for serving
Directions:
- Mix graham cracker crumbs and melted butter in a bowl until the consistency is like wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each muffin cup of a prepared muffin tin. Chill in the refrigerator.
- In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and beat until fully dissolved and light and fluffy.
- Add vanilla extract to the cream cheese mixture and mix. Beat in eggs one at a time until just combined, being careful not to overmix.
- Spoon the cheesecake filling evenly into each prepared muffin cup, filling about two-thirds to three-quarters full. Place the muffin tin on a baking sheet.
- Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Let the mini cheesecakes cool in the tin for 10-15 minutes, then carefully remove them to a wire rack to cool completely to room temperature. Cover loosely and refrigerate for at least 4 hours, or preferably overnight.
how to serve Best Mini Cheesecake
Serve these mini cheesecakes chilled. Top them with whipped cream and fresh fruit like strawberries, blueberries, or raspberries for a delightful touch. They are perfect for a casual dessert or a fancy event. You can also serve them plain if you prefer.
how to store Best Mini Cheesecake
Store any leftover mini cheesecakes in the refrigerator. Place them in an airtight container to keep them fresh. They can last for about 4 to 5 days. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and then in aluminum foil.
tips to make Best Mini Cheesecake
- Make sure your cream cheese is softened to room temperature for easy mixing.
- Don’t overmix the batter once you add the eggs.
- Use a cookie scoop to ensure even portions of the filling in each muffin cup.
- Try different toppings like chocolate sauce or caramel for variety.
variation
You can create different flavors by adding ingredients like chocolate chips, lemon zest, or even pumpkin puree to the cheesecake mixture. This gives you a chance to customize each mini cheesecake to suit your taste!
FAQs
1. Can I make these mini cheesecakes ahead of time?
Yes! These mini cheesecakes can be made a day or two in advance. Just store them in the refrigerator.
2. Can I use low-fat cream cheese?
You can use low-fat cream cheese, but the texture and flavor may differ slightly from using full-fat cream cheese.
3. How do I know when they are done baking?
The edges should be set, and the centers should be slightly jiggly when you take them out of the oven. They will firm up as they cool.
Mini Cheesecakes
Ingredients
Method
- Mix graham cracker crumbs and melted butter in a bowl until the consistency is like wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each muffin cup of a prepared muffin tin. Chill in the refrigerator.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until fully dissolved and light and fluffy.
- Add vanilla extract to the cream cheese mixture and mix. Beat in eggs one at a time until just combined, being careful not to overmix.
- Spoon the cheesecake filling evenly into each prepared muffin cup, filling about two-thirds to three-quarters full. Place the muffin tin on a baking sheet.
- Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Let the mini cheesecakes cool in the tin for 10-15 minutes, then carefully remove them to a wire rack to cool completely to room temperature. Cover loosely and refrigerate for at least 4 hours, or preferably overnight.