Description
These creamy mini cheesecakes are baked in a muffin pan with a buttery graham cracker crust—perfect handheld treats for parties or anytime indulgence.
Ingredients
For the Crust:
Graham cracker crumbs
Unsalted butter, melted
For the Cheesecake Filling:
Full-fat cream cheese, softened
Granulated sugar
Vanilla extract
Eggs, room temperature
For the Topping (optional):
Whipped cream
Fresh fruit (e.g., berries)
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Mix graham cracker crumbs and melted butter until mixture resembles wet sand.
Press 1–2 tablespoons of the mixture into each liner to form the crust.
Bake crusts for 5 minutes, then cool while you prepare the filling.
Beat cream cheese and sugar until smooth. Add vanilla and mix.
Add eggs one at a time, mixing on low speed until just combined—don’t overmix.
Divide filling among muffin cups, nearly filling to the top.
Bake 15–17 minutes, until centers are slightly jiggly.
Let cool to room temperature, then refrigerate at least 4 hours (or overnight).
Before serving, top with whipped cream and fresh fruit.
Notes
Avoid overbaking to maintain creamy texture.
Customize toppings for different flavors and themes.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
