Ingredients
Scale
- 1 cup of graham cracker crumbs
- 3 tablespoons of sugar
- 1/4 cup of melted butter
- 16 oz of cream cheese, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Fresh berries or caramel sauce for topping
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottoms of mini muffin tins to form crusts.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each addition.
- Pour the filling over the crusts in muffin tins. Bake at 325°F (160°C) for 20-25 minutes until set.
- Allow to cool completely, then refrigerate for at least 2 hours. Top with fresh berries or caramel before serving.
Notes
- Use full-fat cream cheese for the best texture.
- Chill the cheesecakes for at least 2 hours for firm texture.
- Variations include topping with fruit preserves or chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg