Impress your friends, family,
and party guests with these delightful mini cheesecakes! Topped with whipped cream and fresh fruit, these individually-portioned treats capture the rich, tangy essence of traditional cheesecake but are ready in half the time.
Ingredients:
Crust
– 1 cup graham cracker crumbs
– 4 tablespoons unsalted butter (1/2 stick), melted
Cheesecake
– Two 8-ounce packages full-fat cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs
Topping
– Whipped cream
– Fresh fruit
Instructions
Preparing the Crust
1. Preheat the oven to 350°F (175°C).
2. Line a standard muffin pan with paper liners.
3. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand.
4. Place 1-2 tablespoons of the crumb mixture into each muffin cup.
5. Press the crumbs firmly into the bottom of each cup using a 1/3 cup measure or similar tool.
6. Bake the crust for 5 minutes.
7. Remove the pan from the oven and allow it to cool while you prepare the cheesecake filling.
Making the Cheesecake
1. In a mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth, about 1-2 minutes.
2. Add the vanilla extract and eggs, beating until smooth.
3. Mix the eggs in just until the yolks break, avoiding overbeating to prevent air bubbles and cracking.
4. Evenly divide the cheesecake batter among the muffin cups, filling them to the top.
5. Bake for 15-17 minutes, until the center of the cheesecakes is only slightly jiggly.
6. Allow the cheesecakes to cool to room temperature, then refrigerate for at least 4 hours before serving. If refrigerating overnight, loosely cover the cheesecakes with plastic wrap.
Adding the Topping
1. Before serving, top each mini cheesecake with whipped cream, fresh fruit, or chocolate ganache.