Ingredients for Mini Cheesecakes
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How to Make Mini Cheesecakes
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 8 ounces (225g) of cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1/2 cup (100g) granulated sugar and 1 teaspoon vanilla extract. Beat until well combined.
- Beat in 2 large eggs one at a time, mixing until just combined after each addition. Be careful not to overmix.
- Line a 12-cup muffin tin with paper liners.
- Place one small cookie (e.g., graham cracker) at the bottom of each muffin cup.
- Evenly divide the cheesecake batter among the prepared muffin cups.
- Bake for 20-25 minutes, or until the centers are just set. The edges will be set, but the center may still jiggle slightly.
- Let the mini cheesecakes cool completely in the muffin tin before transferring them to a wire rack to cool further.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecakes to fully set and chill.
- Garnish with your favorite fresh fruit (berries, sliced kiwi, etc.) before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
41g
Fat
44g
Carbs
4g
