Description
Delight in the creamy, rich flavors of these Mini Cheesecakes, featuring a buttery graham cracker crust and topped with whipped cream and fresh fruit.
Ingredients
Scale
1 cup (113g) graham cracker crumbs
4 Tbsp unsalted butter
melted
16 oz full fat cream cheese
softened to room temperature
½ cup (99g) granulated sugar
1 tsp vanilla extract
2 large eggs
whipped cream
fresh fruit
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs with melted butter until well combined. Press this mixture into the bottom of mini cheesecake pans.
- In another bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract while continuing to mix.
- Add the eggs, one at a time, mixing well after each addition until fully incorporated.
- Pour the cheesecake batter over the crusts in the mini pans.
- Bake for about 25-30 minutes or until the edges are set and the centers slightly jiggle.
- Let them cool to room temperature, then refrigerate for at least 2 hours before serving.
- Top each mini cheesecake with whipped cream and fresh fruit before serving.
Notes
For a different flavor, try adding a teaspoon of lemon juice or a layer of fruit puree in the cheesecake batter.
- Prep Time: 30 minutes
- Cook Time: 2 hr
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g