Mini Cheesecakes (Printable Version)
Smooth, single-serving cheesecakes with a buttery crust. Great for any gathering or easy to jazz up with fruit or sweets.
# What You'll Need:
01 -
1 cup of crushed graham crackers.
02 -
2 tablespoons of sugar, plus 1/2 cup separately.
03 -
4 tablespoons of butter, melted.
04 -
16 ounces of softened cream cheese.
05 -
1 teaspoon of vanilla.
06 -
2 large eggs.
07 -
Berries, caramel, or chocolate drizzles for extras (optional).
# Steps to Follow:
01 -
Turn the oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 -
Combine the crumbs, 2 tablespoons of sugar, and melted butter. Spoon a tablespoon into each cup, flatten it out. Bake for 5 minutes, then let it cool.
03 -
Blend cream cheese with the rest of the sugar until creamy. Stir in vanilla, then lightly mix in the eggs just until combined.
04 -
Scoop the filling into each crust. Bake for 15-17 minutes until the middle barely jiggles.
05 -
Let them cool off completely, then stick in the fridge for at least 2 hours. Add toppings like fruit, caramel, or sauce if you’d like before serving.
# Additional Notes:
01 -
A bit of lemon zest adds extra taste to the mixture.
02 -
Store leftovers in the fridge for up to 4 days.