Ingredients for Tiny Cheesecakes
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) melted butter
- Granulated Sugar
- Vanilla Extract
- 1 (8 ounce) package cream cheese, softened
- Eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tiny Cheesecakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tiny Cheesecakes
- Preheat oven to 370°F (190°C). Line a mini muffin tin with paper baking cups.
- In a medium bowl, combine graham cracker crumbs, melted butter, 6 tablespoons of sugar, and vanilla extract. Mix until evenly moistened.
- Press 1 tablespoon of the crumb mixture into the bottom of each paper cup, firmly packing down to create a crust.
- In a large bowl (or using a stand mixer), beat together softened cream cheese and 1/2 cup sugar until smooth and creamy.
- Beat in the flour and salt until just combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in the remaining 1 teaspoon of vanilla extract.
- Fill each prepared crust with 2 tablespoons of the cream cheese mixture.
- Bake for 8-10 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let the cheesecakes cool completely in the muffin tin before removing.
- Drizzle melted chocolate over each cheesecake, or top with a dollop of pie filling before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
14g
Fat
11g
Carbs
1g
