Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press mixture firmly into the bottom of each cupcake liner to form the crust.
- Step 3: In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.
- Step 4: Beat in eggs one at a time, then stir in vanilla extract. Do not overmix.
- Step 5: Spoon batter evenly into the prepared muffin tin, filling each liner almost to the top.
- Step 6: Bake for 20-22 minutes, or until the edges are set but the center still has a slight wobble. Let cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.
Notes
- For longer storage, wrap cheesecakes individually in plastic wrap after chilling and freeze for up to 2 months.
- If you want to warm a cheesecake, try 10 seconds in the microwave for the perfect temperature.
- Garnish each mini cheesecake with a fresh raspberry or a dollop of whipped cream for an elegant touch.
- Don't overmix the batter after adding the eggs; this prevents cracks and keeps your cheesecakes perfectly smooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American