Mini Cheesecakes
Creamy, tangy cheesecakes baked in a muffin tin with a simple graham cracker crust. Ready in under an hour, no springform pan required.
- Total time
- 45 min
- Servings
- 6
- Calories
- 284
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 325°F. Line a 6-cup muffin tin with paper liners.
Step 2
Mix graham cracker crumbs with melted butter until the texture resembles wet sand.
Step 3
Divide crust mixture evenly among liners, pressing down gently to form a base.
Step 4
Beat cream cheese and sugar until smooth and creamy, ~2 minutes with a mixer.
Step 5
Add egg and vanilla extract. Beat until just combined—do not overmix.
Step 6
Divide filling evenly among liners over the crusts.
Step 7
Bake for 18–20 minutes until edges are set but centers still jiggle slightly.
Step 8
Cool in the tin for 15 minutes, then refrigerate at least 2 hours until cold.
Tools you’ll need
- 6-cup muffin tin
- paper liners
- hand or stand mixer
- mixing bowl
- small bowl
- spoon
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