Mini Cheesecakes
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Mini Cheesecakes
Bring a smile to everyone’s face with these easy-to-make delightful bites!
Yields 12-16 cakes depending on the size of your muffins.
INGREDIENTS:
For the filling:
16 ounces of softened cream cheese
3/4 - 1 cup of sugar (depending on your desired sweetness)
2 eggs (room temperature)
2 teaspoons of vanilla
2 teaspoons of lemon juice
For the crust:
1 cup of graham cracker crumbs
3 tablespoons of white sugar
4 tablespoons of melted butter
Directions:
Preheat oven to 325 degrees. Line muffin tins with paper liners.
In a mixing bowl, beat cream cheese, sugar, eggs, vanilla and lemon juice until light and fluffy.
In a separate bowl, mix together graham cracker crumbs, sugar and butter.
Fill muffin liner with 1 tablespoon of crust mixture. Bake at 325 for 5 minutes.
Remove crusts from the oven and add cheesecake filling leaving just a little bit of room at the top. Keep oven baking at 325.
Bake cheesecakes at 325 for 17-20 minutes (ovens vary). Remove cheesecakes before the tops crack but if they do, don’t stress, everyone will still love them! The cheesecakes should jiggle a little. They will continue to cook as they cool.
Let the cheesecakes cool. If you’re going to eat the same day, you can top with your sugared fruit topping once cool or place them in the refrigerator to top later. Generally speaking, you should let cheesecake set for at least 4 hours or even over night but that’s your call. Sometimes, you just can’t wait!
The topping options are endless! I topped some with cherry pie filling, sugared blackberries and strawberry compote but you can do anything. If I had chocolate or caramel sauce or fresh whipped cream, I would have done that too!
