Easy Mini Cheesecakes Recipe

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Beautiful tiny cheesecakes are always a party hit! You can never go wrong with pie filling, caramel sauce, or fresh fruit on these little beauties.

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For the Crust: – 4 whole graham cracker sheet – 2 tablespoons granulated sugar – 3 tablespoons unsalted butter melted For the Filling: – 16 ounces cream cheese room temperature – ½ cup granulated sugar – 2 large egg – 1 teaspoon vanilla bean paste or vanilla extract Topping suggestions: – Pie filling or fruit sauce of your choice cherry, blueberry, lemon curd, strawberry sauce, etc. – Salted caramel sauce – Chocolate ganache – Fresh fruit

INGREDIENTS

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INSTRUCTIONS 

Warm the oven up to 350°F. Paper cupcake liners should be used to line a normal cupcake pan.

1

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Graham crackers should be put in the bowl of a food processor with a metal blade. Pulse them until they are very small bits. 

2

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Put in 2 tablespoons of sugar and melted butter, and pulse the food until everything is mixed together well.

3

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Spread the crumbs out evenly in the bottom of each muffin tin. Be careful as you press to make an even crust.

4

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Warm the oven up and bake the crusts for 5 minutes. So that it can cool down, put the pan on a metal rack.

5

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In a big bowl, use an electric mixer to mix the cream cheese and sugar well. This should take about two minutes. One at a time, add the eggs and mix until they are all mixed in. 

6

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Clean the bowl, then mix in the vanilla bean paste or extract until well combined. A large cookie scoop (3 teaspoons) can equally fill baking cups.

7

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Bake 15–17 minutes until the middle is barely set. Place cheesecakes in the fridge for at least three hours after cooling on a wire rack. Before serving, top with pie filling or sauce.

8

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– Serving: 1mini cheesecake,  – Calories: 177kcal,  – Carbohydrates: 25g,  – Protein: 3g,  – Fat: 7g,  – Saturated Fat: 4g,  – Polyunsaturated Fat: 3g,  – Cholesterol: 44mg,  – Sodium: 147mg,  – Fiber: 1g,  – Sugar: 19g

INGREDIENTS

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Delicious Nana’s Easy Cheesecake Recipe 

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