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Mini Cheesecakes
Mini Cheesecakes are a quick and easy way to make decadent desserts bite sized! It has the same buttery sweet crust, and rich creamy filling as a big cheesecake, but in the size you can hold in your hand!
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
prep
2
Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with liners and set aside.
3
Graham Cracker Crust
4
mix
5
In a small bowl, combine the 1 cup graham cracker crumbs, 4 tablespoons melted butter, and 3 tablespoons sugar.
graham cracker crumbs1 cupmelted butter4 tablespoonssugar3 tablespoons½ cup sugar
6
bake
7
Add about 1 tablespoon of the mixture into each muffin cup and press it down firmly. Bake the crust for ⏱️ 5 minutes.
8
Cheesecake Filling
9
cream
10
In a separate bowl, whisk the 2 (8-ounce) blocks softened cream cheese and ¼ cup sour cream. Add in the 1 teaspoon lemon juice, 1 teaspoon vanilla, and ½ cup sugar. Add in the 2 large eggs and beat until smooth.
blocks softened cream cheese2 (8-ounce)lemon juice1 teaspoonvanilla1 teaspoonsugar3 tablespoons½ cup sugarlarge eggs2
11
scoop
12
Scoop the filling into each crust-lined muffin tin until they are each nearly full.
13
bake
14
Bake for ⏱️ 16-20 minutes or until the cheesecakes are set in the middle. Remove from the oven and cool at room temperature.
15
chill
16
Refrigerate for ⏱️ 3 hours or overnight. Top with whipping cream and fruit if desired.
Nutrition Facts
calories
130 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
13 g
sodium Content
90 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
44 mg
carbohydrate Content
17 g
saturated Fat Content
3 g
unsaturated Fat Content
2.4 g
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