Mini Cheesecakes
Jump to RecipeI love a classic cheesecake recipe. Sometimes I crave a classic strawberry cheesecake, today we’ll make the perfect spring dessert, mini cheesecakes! A delicious bite-sized treat to eat in one bite. This dessert was a hit last Easter.
For this recipe, you don’t really need that many ingredients. I made sure to cut back on a majority of the ingredients and the cook time. Next up, the graham cracker crust. This is the one part I dislike about cheesecake because if you don’t put down a cooking spray, the crust will stick and the cheesecake is ruined.
You can put down a muffin liner and pack it with the crust so it doesn’t stick to your pan. I added some quick tips that will help you out with this recipe.
For your next get together or holiday, try out this recipe, I’m sure it’s going to be a fan favorite at your place. Finally, make sure you tag me if you end up making this recipe and take at look at my easy desserts category here. Check out my Instagram to stay in touch.
Tips:
- The graham cracker crust has to be blended just right. No chunks at all. If you don’t have a food processor available you can use your blender or place the graham crackers in a ziploc bag and bang it out with a rolling pin.
- Cream cheese has to be softened. Cold cream cheese is hard to blend in a cream cheese recipe. I like it run it under the sink (hot water) for a few minutes to make it soft.
- The butter for the crust has to be melted. Softened butter won’t work.
Mini Cheesecakes
Ingredients
Cheesecake Filling:
- 16 oz cream cheese softened (two packages)
- 3/4 cup granulated sugar
- 2 eggs
- 3 tbs butter melted
Graham Cracker Crust:
- 1 package graham crackers (crushed)
- 1 tbs sugar
- 3 tbs butter melted
Instructions
- Preheat the oven to 350 degrees.
- Use your mixer to make graham cracker crumbs.
- Mix graham cracker crumbs, 1 tbs of sugar, and melted butter in a mixer so it blends together.
- Using a tbs or small spoon, scoop your graham cracker mixture into the bottom of each muffin pan. I used a non-stick muffin pan, but if you don't have that available you can use muffin liners and place them on a cookie sheet.
- Using your mixer, mix cream cheese and sugar together.
- Add eggs and vanilla then mix until combined.
- Pour the cheesecake mixture into your muffin pan.
- Bake for 13-15 minutes. After this is done baking, it helps to turn off the oven and leave the door slightly open to allow cheesecake to cool for 5-7 minutes.
- Remove from the oven and place on a wire rack to cool completely.
- Enjoy with toasted coconut or chocolate drizzle.
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