Laura Mariano
Mini cheesecakes are small, individual-sized cheesecakes that are baked in a muffin tin or a special mini cheesecake pan. They’re like smaller versions of regular cheesecakes, typically with a crumbly crust (often made from cookies or graham crackers) and a creamy cheesecake filling. They can be flavored in various ways, such as classic vanilla, chocolate, lemon, or even fruity variations like raspberry or blueberry. Mini cheesecakes are great for parties, gatherings, or any time you want a single-serving treat without the need to slice a larger cheesecake. They’re versatile and can be topped with fresh fruit, chocolate ganache, caramel sauce, or any other favorite toppings.
Mini Cheesecakes Recipe
Ingredients:
- 12 vanilla wafer cookies (or graham cracker crumbs for the base)
- 2 (8-ounce) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Fresh berries or fruit compote, for topping (optional)
Instructions:
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners.
- Prepare Crust: Place a vanilla wafer cookie in the bottom of each muffin liner, flat side down. Alternatively, if using graham cracker crumbs, sprinkle about 1 tablespoon into each liner. Press down lightly to form a crust.
- Make Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until smooth and creamy.
- Fill Muffin Cups: Spoon the cheesecake batter evenly into the prepared muffin cups, filling each almost to the top.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are set and the edges are lightly golden.
- Cool and Chill: Remove from the oven and let the mini cheesecakes cool in the muffin tin for about 15 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours or until ready to serve.
- Serve: Before serving, top each mini cheesecake with fresh berries or fruit compote if desired.
