With dense, buttery graham cracker crusts topped with velvety smooth cream cheese filling, these mini cheesecakes are not only adorable but decadent as well.
Flour Graham cracker crumbs Butter Egg Sugar Heavy whipping cream Vanilla extract
Preheat your oven to 350°F (or 175°C). Then, line your ramekins or muffin pans (whichever you prefer) with parchment paper. Set aside.
In a large bowl, stir graham cracker crumbs, melted butter, and sugar together until evenly moist.
Transfer the crust to your prepped ramekins or muffin pan. Press it down to the bottom and sides of your cups. Then, prebake them for 5 minutes.
In a large bowl, beat cream cheese until creamy. Add sugar and flour, then mix until combined. Add egg and vanilla, then mix until combined. You may use an electric mixer with a whisk attachment on medium speed.
Spoon your cheesecake filling into your ramekins or muffin pan cups.
Bake your ramekin-sized cheesecakes for 20 to 30 minutes. Bake muffin cup-sized cheesecakes for 13 to 15 minutes. Let them cool to room temperature.
Chill your cheesecakes for 2 hours before serving. It’s even better if you let it set overnight!
Enjoy your mini cheesecakes topped with berries, dusted with powdered sugar, or even drizzled with chocolate!