Mini Cheesecakes (Print Version)
Perfectly creamy and bite-sized cheesecakes with a buttery crust, great for gatherings. Easy to top with your favorite extras.
# Ingredients:
01 -
1 cup graham cracker crumbs.
02 -
2 tablespoons sugar, plus 1/2 cup later on.
03 -
4 tablespoons of melted unsalted butter.
04 -
16 ounces of softened cream cheese.
05 -
1 teaspoon of vanilla.
06 -
2 large eggs.
07 -
Optional toppings like fresh fruit, caramel, or chocolate sauce.
# Steps:
01 -
Turn the oven to 325°F. Line every cup of a muffin tin with paper liners.
02 -
Combine graham cracker crumbs with 2 tablespoons sugar and melted butter. Scoop a tablespoon of it into each liner, press down, bake for 5 minutes, and let it cool.
03 -
Blend softened cream cheese and the rest of the sugar until it's creamy. Stir in vanilla, then gently mix in the eggs until just combined.
04 -
Spoon the filling on top of the baked crusts. Cook for 15 to 17 minutes, stopping when the centers look barely set.
05 -
Let everything cool to room temp, then refrigerate for a minimum of 2 hours. Top with fruit, sauce, or caramel before enjoying.
# Helpful Notes:
01 -
For a boost of flavor, add a touch of lemon zest to the batter.
02 -
Store covered in the fridge for up to 4 days.