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Easy-to-make mini cheesecakes with a graham cracker crust and creamy vanilla filling, topped with whipped cream and fresh fruit. They bake quickly and chill fast for a perfect bakery-quality dessert without a water bath or cracking.

Ingredients

Scale
  • 1 cup (113g) graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 16 oz full-fat cream cheese, softened to room temperature
  • ½ cup (99g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Whipped cream, for topping
  • Fresh fruit, for topping

Instructions

  1. Bring the cream cheese and eggs to room temperature.
  2. Preheat oven to 350ºF (175ºC) and line a standard muffin pan with paper liners.
  3. Melt the unsalted butter gently.
  4. Combine graham cracker crumbs and melted butter until the mixture resembles coarse sand.
  5. Press 1 to 2 tablespoons of the crumb mixture into each muffin cup, using the bottom of a 1/3 cup measure (or similar) to press and flatten evenly.
  6. Bake the crusts for 5 minutes, then set aside to cool.
  7. Beat cream cheese and sugar with an electric mixer until very smooth, about 1–2 minutes.
  8. Add vanilla extract, then add the eggs and mix just enough to break the yolks without overmixing.
  9. Spoon or scoop the batter evenly into the muffin liners, filling each one full.
  10. Bake for 15 to 17 minutes, until the centers wobble slightly but are not liquidy.
  11. Turn off the oven, crack the door open, and let the cheesecakes sit inside for 15–20 minutes to cool slowly.
  12. Remove to the counter to cool fully, then refrigerate for at least 4 hours or chill overnight, loosely covered, to set.
  13. Add whipped cream and fresh fruit or chocolate ganache just before serving.

Notes

Do not overmix eggs to prevent air bubbles and cracks., Slow cooling in the oven prevents sinking centers., Toppings like fruit or whipped cream can hide small cracks or bubbles., You can substitute crust with Oreos, chocolate wafers, vanilla wafers, or ginger snaps., For convection ovens, lower temperature by 25ºF and monitor baking time., Air fryer baking times vary; watch for slightly jiggly centers to avoid overbaking., Mini cheesecakes freeze well up to 3 months; thaw overnight in the fridge before serving.

Nutrition

Find it online: https://mamapantry.com/mini-cheesecake-cups/