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Craving a sweet treat that's easy to whip up? These mini cheesecakes are perfect for any occasion. With a buttery graham cracker crust and creamy cheesecake filling, they're bite-sized delights that will impress your friends and family. Let's dive into this simple yet delicious recipe!
Mini Cheesecakes Recipe
Ingredients:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
Instructions:
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of each cupcake liner.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs, one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crusts in the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until the centers are set. Let cool completely before serving.
What You Will Need
Read more: No-Bake Cheesecake Recipe
What you will need to make mini cheesecakes
- Graham cracker crumbs: Provide a crunchy, sweet base that complements the creamy cheesecake filling perfectly.
- Sugar: Sweetens both the crust and the cheesecake filling, balancing flavors.
- Butter: Binds the graham cracker crumbs together, creating a solid crust.
- Cream cheese: The main ingredient for a rich, creamy texture and tangy flavor.
- Vanilla extract: Adds a subtle, sweet aroma and enhances the overall flavor.
- Eggs: Help set the cheesecake filling, giving it structure and smoothness.
Tools and Instruments Required
What tools/instruments will be needed to make mini cheesecakes
- Muffin tin: Essential for shaping and baking individual cheesecakes, ensuring they hold their form.
- Cupcake liners: Keeps cheesecakes from sticking to the tin, making removal and cleanup easier.
- Mixing bowl: Needed for combining ingredients smoothly and evenly.
- Electric mixer: Helps achieve a creamy, lump-free cheesecake batter quickly.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Spatula: Useful for scraping down the sides of the bowl and evenly spreading the batter.
Mini Cheesecakes
Delicious mini cheesecakes perfect for any occasion.
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Ingredients:
Crust
- 1 cup Graham cracker crumbs
- 2 tbsp Sugar
- 4 tbsp Butter, melted
Filling
- 16 oz Cream cheese, softened
- 1 cup Sugar
- 1 tsp Vanilla extract
- 2 large Eggs
Instructions:
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of each cupcake liner.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs, one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crusts in the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until the centers are set. Let cool completely before serving.
Notes:
Top with your favorite fruit or sauce for extra flavor.
Read more: Mini Casserole Recipe Dish Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 180mgPotassium: 100mgSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare crust and filling as directed.
- Fill cupcake liners with crust and filling.
- Cover muffin tin with plastic wrap.
- Refrigerate for up to 24 hours before baking.
Freezing Instructions
- Bake mini cheesecakes as directed.
- Cool completely on a wire rack.
- Remove from muffin tin, keep liners on.
- Place in an airtight container or wrap individually in plastic wrap.
- Freeze for up to 2 months.
- Thaw in the refrigerator overnight before serving.
Using room temperature cream cheese ensures a smoother batter, preventing lumps and giving your mini cheesecakes a perfect texture.
Frequently Asked Questions
FAQ:
Can I use a different type of crust?
Yes, you can use crushed cookies or even a brownie base.
How long do these mini cheesecakes last?
They last up to 5 days in the fridge.
Can I freeze these mini cheesecakes?
Yes, they freeze well for up to 3 months.
Do I need to use cupcake liners?
Liners make removal easier, but you can also grease the muffin tin well.
Can I add toppings?
Absolutely, fresh fruit, chocolate, or caramel work great.
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