Description
Delightful mini cheesecakes with a creamy filling and a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/4 cup melted butter
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers, 1/4 cup sugar, and melted butter until it resembles wet sand. Press into the bottom of a lined muffin tin.
- Bake for about 10 minutes until lightly golden, then set aside to cool.
- In a mixing bowl, beat together softened cream cheese and 1/3 cup sugar until smooth. Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and lemon juice until fully combined.
- Divide the filling evenly among the crusts in the muffin tin.
- Bake for 18-20 minutes, until edges are set but centers still jiggle slightly. Cool in the tin before refrigerating for at least 4 hours.
- Serve with your favorite toppings like fresh berries or whipped cream.
Notes
For a lighter version, substitute some cream cheese with Greek yogurt. For gluten-free, use almond flour or gluten-free cookies instead of graham crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, dessert, mini cheesecake, sweet treats, easy recipes