Easy Muffin Tin Mini Cheesecakes
Make creamy, bite-sized cheesecakes using a standard muffin tin. This recipe provides a simple graham cracker crust and a rich filling, perfect for parties or small desserts.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 4 hours 40 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Prepare the crust: In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner.
- Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the 3/4 cup sugar and beat until combined.
- Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla extract. Do not overmix the batter.
- Spoon the cream cheese mixture evenly over the crusts, filling each liner about three-quarters full.
- Bake for 18 to 20 minutes, or until the edges are set and the centers are mostly firm but still slightly jiggly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecakes cool inside the oven for 30 minutes. This prevents cracking.
- Remove the cheesecakes from the oven and let them cool completely on a wire rack.
- Chill the mini cheesecakes in the refrigerator for at least 4 hours, or preferably overnight, before topping and serving.
Notes
- For a New York Style flavor, add 1 tablespoon of heavy cream to the filling mixture.
- To prevent the tops from cracking, do not overbeat the batter once the eggs are added.
- Top with fresh berries, salted caramel sauce, or chocolate ganache before serving.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
- Cholesterol: 55
Find it online: https://kitchenslang.com/easy-mini-cheesecake-recipe/