Description
These Mini Cheesecakes are creamy, rich, and irresistible! With a buttery graham cracker crust and smooth vanilla filling, they’re the perfect handheld dessert for any occasion. Easy to make and completely customizable with your favorite toppings.
Ingredients
Scale
Crust:
- 1 cup Graham cracker crumbs (about 8 whole crackers crushed)
- 3 tbsp Butter, melted
- 2 tbsp Granulated sugar
Cheesecake Filling:
- 16 oz (2 packs) Cream cheese, softened
- 1/2 cup Granulated sugar
- 2 large Eggs, room temperature
- 1 tsp Vanilla extract
- 1 tbsp Fresh lemon juice (optional)
Toppings (Optional):
- Fresh berries
- Chocolate drizzle
- Whipped cream
Instructions
-
Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into each muffin cup, about 1 tablespoon per cup.
- (Optional) Bake crusts for 5 minutes and set aside to cool.
-
Make the Filling:
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and lemon juice (if using).
-
Fill and Bake:
- Divide cheesecake filling evenly among the muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes until centers are slightly jiggly.
- Let them cool in the muffin tin for 30 minutes, then refrigerate for at least 2 hours.
-
Top and Serve:
- Add desired toppings before serving.
Notes
Notes:
- Make sure cream cheese is softened for a smoother texture.
- Avoid overmixing to prevent cracks.
- Cheesecakes can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American