Mini Cheesecakes
Creamy, tangy cheesecakes baked in a muffin tin with a simple graham cracker crust. Ready in under an hour, no springform pan required.
- Total time
- 45 min
- Servings
- 6
- Calories
- 284
- Protein
- 5g
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp butter, melted
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 325°F. Line a 6-cup muffin tin with paper liners.
- 2
Mix graham cracker crumbs with melted butter until the texture resembles wet sand.
- 3
Divide crust mixture evenly among liners, pressing down gently to form a base.
- 4
Beat cream cheese and sugar until smooth and creamy, ~2 minutes with a mixer.
- 5
Add egg and vanilla extract. Beat until just combined—do not overmix.
- 6
Divide filling evenly among liners over the crusts.
- 7
Bake for 18–20 minutes until edges are set but centers still jiggle slightly.
- 8
Cool in the tin for 15 minutes, then refrigerate at least 2 hours until cold.
Tools you’ll need
- 6-cup muffin tin
- paper liners
- hand or stand mixer
- mixing bowl
- small bowl
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
