Mini Cheesecake
A creamy and rich cheesecake with a buttery graham cracker crust, perfect for baby showers and easy to serve as individual portions.
Ingredients
Essentials
- 1 cup graham cracker crumbs Can substitute with store-bought cookie crumbs
- 4 Tbsp unsalted butter Melted
- 16 oz full-fat cream cheese Softened to room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs Can substitute with flaxseed mixture for a vegan option
Optional Add-ons
- Fresh Berries Raspberries or blueberries for topping
- Chocolate Drizzle For an indulgent twist
- Flavored Extracts Substitute vanilla with almond or lemon for variety
Instructions
Crust Preparation
- Mix graham cracker crumbs with melted butter until combined.
- Press the mixture into the bottom of your mini cheesecake cups or muffin tins to form an even layer.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth.
- Add the vanilla extract and eggs, mixing until very creamy.
Baking
- Pour the filling over the prepared crust in the mini cups.
- Bake in a preheated oven at 325°F (160°C) for about 20–25 minutes.
Cooling
- Allow the cheesecakes to cool completely before transferring them to the fridge to chill.
Topping
- Add dollops of fresh whipped cream and vibrant fruit just before serving.
Notes
You can prepare these cheesecakes a day or two in advance. They can be served in individual cups or placed on a dessert table for easy access.