Description
Delicious mini cheesecakes with a creamy texture and a crunchy crust, perfect for any dessert table.
Ingredients
Scale
- 1 ½ cups Graham cracker crumbs
- ½ cup melted butter
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- Fresh fruits (for garnish)
- Whipped cream (for topping)
Instructions
- Preheat your oven to 175°C (350°F).
- In a bowl, mix Graham cracker crumbs with melted butter and press into the bottom of muffin molds.
- In another bowl, beat cream cheese with sugar until smooth. Add vanilla extract and eggs one at a time.
- Distribute the cheesecake mixture over the crust, filling almost to the top.
- Bake for 20-25 minutes until the center is set.
- Let cool completely before adding a dollop of whipped cream on top.
- Refrigerate for at least 2 hours before serving.
Notes
Store in an airtight container in the refrigerator for 3-4 days. Can be frozen for 1-2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg