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Easy Mini Cheesecakes

Delightful bite-sized mini cheesecakes with a creamy filling and a buttery graham cracker crust, perfect for sharing at gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese, softened Let cream cheese soften at room temperature.
  • 1/2 cup sugar
  • 1 tsp vanilla extract Can substitute with lemon juice or almond extract for variation.
  • 1 cup heavy cream Whip until stiff peaks form.
For the Crust
  • 1/4 cup graham cracker crumbs
  • 12 pieces mini graham cracker crusts or muffin liners

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and arrange mini graham cracker crusts on a baking sheet.
Making the Filling
  1. In a large mixing bowl, combine softened cream cheese and sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Mix in the vanilla extract until well blended.
  3. In another bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until just combined. Avoid overmixing.
Baking
  1. Evenly distribute the cheesecake mixture into the mini crusts, smoothing the tops for a neat finish.
  2. Place the mini cheesecakes in your preheated oven and bake for about 20 minutes, or until the centers are just set.
Chilling
  1. Allow the cheesecakes to cool to room temperature before refrigerating for at least 4 hours, or overnight for the best results.
Serving
  1. Once chilled, add your favorite toppings and serve.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months. To enjoy later, defrost in the refrigerator overnight.