Mini Muffin Pan Cheesecakes
Creamy, bite-sized cheesecakes with a graham cracker crust, smooth vanilla filling, topped with whipped cream and fresh berries. Ideal for parties or easy desserts.
Equipment
- 1 muffin pan
- 12 paper liners one per muffin cup
- 1 glass mixing bowl
- 1 kitchen scale
- 1 spatula
- 1 electric mixer
Ingredients
- 1 cup graham cracker crumbs 113g
- 4 tablespoons unsalted butter melted
- 16 oz full-fat cream cheese softened
- ½ cup granulated sugar 99g
- 1 teaspoon vanilla extract
- 2 large eggs
- Whipped cream for topping
- Fresh fruit berries recommended, for topping
Instructions
- Preheat oven to 350°F (180°C) and line a muffin pan with paper liners.
- In a bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand.
- Divide the crumb mixture into the liners, about 1 to 2 tablespoons each, and press firmly with the bottom of a cup.
- Bake crusts for 5 minutes. Remove and let cool while preparing the cheesecake filling.
- In a mixing bowl, beat cream cheese and sugar until smooth, about 1 to 2 minutes.
- Add vanilla extract and then eggs, mixing just until combined, taking care not to overmix.
- Evenly divide the cheesecake batter into the prepared crust-lined muffin cups, filling nearly full.
- Bake for 15 to 17 minutes, until centers are slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours until set.
- Before serving, top each mini cheesecake with whipped cream and fresh berries.
Notes
- Do not overbeat eggs to avoid cracks.
- Add lemon zest for brightness.
- Try topping with chocolate ganache, caramel, or berry sauce.
- Store in refrigerator up to 4 days.