Description
These are smooth, creamy, and tangy mini cheesecakes baked on top of a buttery graham cracker crust.
Ingredients
- 1 cup (110g) honey graham cracker crumbs
- 3 tbsp (45ml) melted butter
- 2 pkg. (250g each) cream cheese, softened
- 1/2 cup (100g) sugar
- 1 tsp (5ml) vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 325F and line a 12 cup muffin pan with paper liners.
- In a small bowl, stir together the graham cracker crumbs and butter.
- Divide the crumb mixture amongst the paper liners (about 2 tsp each). Pat down with back of a spoon. Set aside.
- In a medium bowl, beat together the cream cheese and sugar. Add in the vanilla and mix again. Then add in the eggs, one at a time, and beat until smooth.
- Divide the batter evenly into the paper liners and bake for about 20 minutes or until dull on the surface and center is almost set.
- Let cool completely and refrigerate uncovered for a minimum of 1 hour before serving. Top as desired or enjoy as is.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 14.7 g
- Sodium: 214.1 mg
- Fat: 10.8 g
- Carbohydrates: 19.9 g
- Protein: 4.9 g
- Cholesterol: 61.1 mg