Mini Cheesecakes Recipe

These are smooth, creamy, and tangy mini cheesecakes baked on top of a buttery graham cracker crust.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 140

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.
1 cup (110g) honey graham cracker crumbs, 3 Tbsp melted 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.
16 oz (2pkg./250g each) cream cheese, 1/2 cup (100g) granulated sugar
Add in the vanilla and mix again. Then add in the eggs, one at a time, and beat until smooth.
1 tsp vanilla extract, 2 large eggs
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.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.