Mini Cheesecake Cups
Perfectly portioned individual cheesecakes with a graham cracker crust and velvety smooth filling, ideal for parties and easy to make in a muffin tin.
- Prep Time: 20 min
- Cook Time: 22 min
- Total Time: 42 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
fresh fruit
Instructions
- Preheat oven to 325°F. Line a muffin tin with liners.
- Mix crumbs and butter. Press 1 Tbsp into each cup. Pre-bake for 5 min. Reduce oven to 300°F.
- Beat cream cheese until smooth. Add sugar and vanilla, beat until combined.
- Add eggs one at a time, mixing on low until just blended.
- Divide filling among cups. Bake at 300°F for 17-22 min until edges are set and center jiggles.
- Cool in tin, then chill for at least 4 hours or overnight. Top with whipped cream and fruit before serving.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth filling.
- Do not overmix after adding eggs to prevent cracking.
- The cheesecakes will firm up during chilling.
- Freeze well for up to 2 months.
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 107 kcal
- Sugar: 10 g
- Sodium: 58 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg
Find it online: https://bakingrecipeideas.com/mini-cheesecake-cups/