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Perfect Baked Mini Cheesecakes

Three delicious mini cheesecakes with a golden brown crumb topping, sitting in white paper liners on a marble surface.
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Make individual, bite-sized cheesecake servings using a standard muffin tin. This recipe yields decadent small batch cheesecakes that are easy to serve at parties.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar, plus 1/2 cup for filling
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened.
  3. Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each muffin liner to form the crust.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the remaining 1/2 cup sugar and vanilla extract, mixing until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  6. Spoon the filling evenly over the crusts in the muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 20 minutes, or until the edges are set and the centers look mostly firm. They will continue to set as they cool.
  8. Turn off the oven, crack the door open slightly, and let the cheesecakes cool in the oven for 30 minutes. This prevents cracking.
  9. Remove the cheesecakes from the oven and let them cool completely on a wire rack.
  10. Chill the mini cheesecakes in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For easier removal, you can place the muffin tin in a larger pan and add hot water halfway up the sides of the muffin tin before baking to create a water bath.
  • If you want a fruit topping, wait until the cheesecakes are fully chilled before adding your desired topping, such as cherry pie filling or fresh berries.
  • To make a no bake mini cheesecake, substitute the eggs with 1/2 cup of heavy cream whipped to stiff peaks and folded in gently after mixing the cream cheese and sugar. Chill for 6 hours.

Nutrition

Find it online: https://rosatasty.com/mini-cheesecakes-recipe-easy-tutorial/