Oh my goodness, let me tell you about these mini cheesecakes! They’re like little bites of heaven—rich, creamy, and absolutely delightful. I can’t resist their versatility; you can dress them up with all sorts of toppings or enjoy them plain, and they always steal the show at any gathering! I remember the first time I made them for a friend’s birthday party. I was so nervous they wouldn’t turn out, but when I pulled them from the fridge after chilling, they looked stunning! Everyone raved about how delicious they were, and they disappeared faster than I could say “mini cheesecakes recipe.” Trust me, once you try making these, they’ll become your go-to dessert for every occasion!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 oz cream cheese, softened (make sure it’s at room temperature for that dreamy texture!)
- 1/2 cup sugar (this will add just the right amount of sweetness)
- 1 tsp vanilla extract (trust me, it brings everything together beautifully)
- 1 large egg (just one for that perfect creaminess)
- 12 cupcake liners (these will hold all your deliciousness)
- 1 cup graham cracker crumbs (for that classic crust, crushed to perfection)
- 1/4 cup butter, melted (this helps bind the crust and adds richness)
How to Prepare the Mini Cheesecakes Recipe
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 325°F (160°C). This step is crucial because it ensures your mini cheesecakes bake evenly and come out perfectly creamy. Trust me, you don’t want to skip this part!
Step 2: Prepare the Crust
Now, let’s make that delicious crust! In a mixing bowl, combine 1 cup of graham cracker crumbs with 1/4 cup of melted butter. Use a fork to mix it until it looks like wet sand. Then, grab your cupcake liners and place them into a muffin tin. Using your fingers or the back of a spoon, press the graham cracker mixture firmly into the bottom of each liner. This is where the magic begins—make sure it’s nice and compact for a sturdy base!
Step 3: Make the Cheesecake Filling
In a separate bowl, beat together 8 oz of softened cream cheese, 1/2 cup of sugar, and 1 teaspoon of vanilla extract until it’s smooth and creamy. You want it to be free of lumps, so take your time here! Once it’s well mixed, add in 1 large egg and beat just until combined. Don’t overmix; we don’t want too much air in the batter.
Step 4: Assemble and Bake
Now for the fun part! Carefully pour the cream cheese filling over the crusts, filling each liner about three-quarters full. It’s okay if a little spills over—just try to keep it neat! Pop the muffin tin into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when the edges are set but the centers still have a slight jiggle. They’ll firm up as they cool!
Step 5: Cool and Refrigerate
Once baked, take them out of the oven and let them cool in the tin for about 10 minutes. Then, transfer the mini cheesecakes to the fridge and let them chill for at least 2 hours. This step is super important because it allows them to set up properly. Waiting is the hardest part, but I promise it’s worth it when you take that first bite!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for those last-minute dessert cravings!
- Individually portioned, making them a hit at any gathering.
- Customizable with your favorite toppings, from fresh fruit to decadent chocolate.
- Rich, creamy texture that melts in your mouth—who can resist?
- Great for meal prep; they store well in the fridge for satisfying snacks throughout the week.
- Suitable for any occasion, from casual get-togethers to fancy celebrations!
Tips for Success
To ensure your mini cheesecakes turn out perfectly every time, here are a few pro tips! First, make sure your cream cheese is at room temperature; it blends easier and creates that luscious texture we love. Also, don’t overmix the batter after adding the egg—just mix until combined to keep them from becoming too airy. And here’s a little secret: if you want an even creamier filling, try adding a splash of sour cream to the mixture! Lastly, allow your cheesecakes to cool completely before refrigerating; this helps them set beautifully.
Nutritional Information
Before diving into these delicious mini cheesecakes, it’s good to know what you’re indulging in! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just a guideline. On average, each mini cheesecake contains:
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 18g
- Sugar: 10g
- Protein: 3g
- Fiber: 0g
So, whether you’re enjoying them as a sweet treat or a special dessert for an occasion, these mini cheesecakes are a delightful way to satisfy your cravings while keeping track of what’s in your food. Enjoy every creamy bite!
FAQ Section
Can I freeze mini cheesecakes?
Absolutely! Freezing mini cheesecakes is a fantastic way to save some for later. Just wrap each one tightly in plastic wrap or aluminum foil, and place them in an airtight container. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator. No need to reheat—serve them chilled for the best texture!
What can I use as a topping?
The options for topping your mini cheesecakes are endless! You can go classic with a dollop of fresh whipped cream or a drizzle of chocolate ganache. If you’re feeling fruity, fresh berries, sliced strawberries, or a spoonful of fruit compote add a refreshing touch. For a little crunch, try crushed cookies or nuts. You really can’t go wrong with toppings—get creative and make each cheesecake your own!
How long do mini cheesecakes last in the fridge?
Once they’re chilled and ready to eat, mini cheesecakes will last in the fridge for about 5 days. Just make sure to store them in an airtight container to keep them fresh! If they last that long (which is rare in my house!), you’ll still be treated to their creamy goodness for days!
Storage & Reheating Instructions
Storing your mini cheesecakes properly is key to keeping them fresh and delicious! Once they’ve cooled and set in the fridge, place them in an airtight container. They’ll stay tasty for about 5 days, so you can enjoy them throughout the week. If you need to keep them longer, you can freeze them! Just wrap each mini cheesecake tightly in plastic wrap or aluminum foil, then pop them in a freezer-safe bag or container. They’ll be good for up to 2 months.
When you’re ready to enjoy a frozen cheesecake, simply thaw it overnight in the refrigerator. No need to reheat—trust me, they’re best chilled! Whether you enjoy them straight from the fridge or topped with your favorite goodies, these mini cheesecakes are sure to satisfy your sweet tooth!
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Mini Cheesecakes Recipe: 5 Heavenly Bites to Savor
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple recipe for delicious mini cheesecakes.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 12 cupcake liners
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Place cupcake liners in a muffin tin.
- Press the graham cracker mixture into the bottom of each liner.
- In a separate bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add the egg and mix until combined.
- Pour the cream cheese mixture over the crust in each liner.
- Bake for 18-20 minutes.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- Top with fruit or chocolate if desired.
- Store leftovers in the refrigerator.
- Use low-fat cream cheese for a lighter version.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini cheesecakes recipe