⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
Remember those days when portion control was just a myth? Well, with these mini cheesecakes, that's kinda still the case because, let's be real, who stops at one? But hey, at least they're mini, right? My grandma used to say, 'Everything in moderation... including moderation.' I live by that, especially when it comes to cheesecake. These little guys? They're dangerously delicious. We are making a mistake if we don't make them. Okay i am getting ahead of myself here.
I once took these to a friend's potluck, and they vanished faster than free pizza at a college event. People were practically fighting over the last few. Seriously, I had to promise to bring a double batch next time. They are so easy to transport and serve. Trust me; these mini cheesecakes are a guaranteed crowd-pleaser. Plus, you can customize them with all sorts of toppings – think fresh berries, chocolate ganache, a sprinkle of cinnamon, or even a dollop of whipped cream. Let your imagination run wild! Just don't tell anyone you might not want to share with... or maybe make enough for everyone, haha.
This recipe is ridiculously simple. Even if you’re not a seasoned baker, don’t sweat it. I’ve broken down each step so even your grandma (bless her heart, hope she's baking with us from above) could follow along. The secret? Don't overbake them. You want that creamy, dreamy center, not a dry, crumbly mess. Aim for just a slight jiggle in the middle when you take them out of the oven. And remember, a little patience goes a long way – let them cool completely before refrigerating for the best texture. Okay, enough chit-chat. Let's get baking! Let's go.
Required Equipments
- Muffin Tin
- Paper Liners
- Mixing Bowls
- Electric Mixer
- Measuring Cups
- Measuring Spoons
Mini Cheesecakes: Perfectly Portioned Delight: Frequently Asked Questions
Mini Cheesecakes: Perfectly Portioned Delight
These mini cheesecakes are the perfect individual dessert, offering creamy, rich flavor in every bite. This easy recipe creates a delightful treat that's ideal for parties, holidays, or just a sweet craving.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 22 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 325°F (160°C). This ensures the cheesecakes bake evenly. I once tried baking them at 350°F and they cracked – lesson learned!
- Line a 12-cup muffin tin with paper liners. This makes removing the cheesecakes super easy. If you don't have liners, grease the muffin tin well.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of each muffin liner to form the crust. Use the bottom of a glass or measuring cup to get an even, compact crust.
- Bake the crusts for 5 minutes. This sets them slightly so they don't get soggy. Keep a close eye on them; you don't want them to burn!
- While the crusts are baking, prepare the filling. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Make sure your cream cheese is at room temperature; otherwise, you'll end up with lumps.
- Add the sugar and vanilla extract to the cream cheese and mix until well combined. Don't overmix, or you'll incorporate too much air into the batter, which can cause the cheesecakes to crack.
- Add the eggs one at a time, mixing well after each addition. Again, be careful not to overmix. Just mix until the eggs are fully incorporated.
- Pour the filling evenly over the baked crusts, filling each liner almost to the top. I use an ice cream scoop to ensure I get an even amount in each one. It works like a charm!
- Bake for 18-20 minutes, or until the edges are set but the centers still jiggle slightly. Remember, they'll continue to set as they cool. If you bake them until they're completely firm, they'll likely be dry.
- Turn off the oven and crack the oven door slightly. Let the cheesecakes cool in the oven for 30 minutes. This helps prevent cracking by allowing them to cool gradually.
- Remove the cheesecakes from the oven and let them cool completely at room temperature. Once cooled, refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the cheesecakes to firm up completely. I know it's hard to wait, but trust me, it's worth it!
- Before serving, top with your favorite toppings. Fresh berries, chocolate sauce, whipped cream, or a sprinkle of cinnamon are all great choices. Get creative and have fun with it! Or eat them plain, I like them without anything on top actually.
📝 Notes
- For a richer flavor, use full-fat cream cheese.
- Don't overbake the cheesecakes; they should still jiggle slightly in the center when you take them out of the oven.
- Cooling the cheesecakes slowly in the oven helps prevent cracking.
🍎 Nutrition
Calories: 180 kcal
Protein: 3 g
Fat: 12 g
Carbohydrates: 15 g
Fiber: 0.5 g
Calcium: 30 mg
