Mini cheesecakes are adorable individual-sized desserts that are perfect for parties, gatherings, or whenever you want to indulge in a delicious treat. Here’s a recipe for making mini cheesecakes:
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Optional toppings: fruit preserves, chocolate ganache, fresh fruit, whipped cream, etc.
Instructions:
- Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter for the crust. Stir until the crumbs are evenly coated with butter.
- Spoon about 1 tablespoon of the crumb mixture into each paper liner. Press down firmly with the back of a spoon or your fingers to create a compact crust.
- In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract and lemon juice.
- Spoon the cream cheese mixture over the crust in each paper liner, filling them almost to the top.
- Bake in the preheated oven for about 20-25 minutes or until the edges are set and the centers are slightly jiggly.
- Remove the mini cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes.
- Transfer the mini cheesecakes to a wire rack and let them cool completely. Then, refrigerate them for at least 2 hours or overnight to set.
- Once the mini cheesecakes are chilled and set, you can top them with your favorite toppings such as fruit preserves, chocolate ganache, fresh fruit, or whipped cream.
- Serve and enjoy these delightful mini cheesecakes!
These mini cheesecakes are not only delicious but also great for portion control. Feel free to get creative with the toppings and decorations to suit your taste and occasion.