Ingredients
Scale
- 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 and fresh fruit for topping
Instructions
- Preheat oven to 350º F. Line a muffin pan with paper liners.
- Combine graham cracker crumbs and melted butter. Press 1-2 tbsp into each muffin cup. Bake for 5 minutes and cool.
- Beat cream cheese and sugar until smooth. Add vanilla and eggs, mixing gently just until combined.
- Divide cheesecake batter among muffin cups and bake 15-17 minutes until centers are slightly jiggly.
- Cool to room temperature and chill in refrigerator at least 4 hours. Top with whipped cream or fresh fruit before serving.
Notes
- Store mini cheesecakes in an airtight container in the refrigerator for up to 1 week.
- Freeze for up to 3 months; thaw in refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian