Mini Cheesecakes
Whip up these easy and customizable mini cheesecakes, perfect for any occasion or craving.
Equipment
- mini cupcake tin
- mini cupcake liners
Ingredients
- 16 oz cream cheese room temperature
- 2 eggs room temperature
- 1 cup sugar
- 1 tablespoon vanilla
- 2 tablespoons flour
- pinch salt
- 4 graham crackers
- 3 tablespoons butter melted
- 1 cup dark chocolate for topping
- 1 cup mini marshmallows for topping
- 1 cup strawberry jam for topping
- 1 cup caramel for topping
- + your favorite cheesecake toppings!
Instructions
- Preheat the oven to 350°F. Use a stand mixer with a paddle attachment or a hand mixer to blend the sugar and eggs together until creamy. Then beat in the cream cheese, salt, and vanilla extract until the mixture is smooth, which should take about 15-20 minutes on medium-high speed. Remember to scrape the sides of the bowl every five minutes.
- Line a mini muffin tin with muffin papers and spray with cooking spray. Place the graham crackers into a bag and crush until fine. Mix in the melted butter until the mixture is crumbly. Press a half teaspoon of the graham cracker mixture into the bottoms of each muffin cup, ensuring the bottom is completely covered.
- Spoon the cheesecake filling into a large piping bag (or a gallon-sized Ziplock bag with the corner cut off) and pipe the filling into each muffin cup, filling them about 1/2 to 3/4 of the way full.
- Bake the cheesecakes in the preheated oven for 15-20 minutes, or until the cheesecake is set and just starting to brown on top. Remove from the oven but keep the oven on.
- Place a teaspoon of each of your desired toppings on top of the cheesecakes. Use a toothpick or the back of a spoon to gently spread the topping over each cheesecake. Return them to the oven for an additional 5-10 minutes, or until the toppings have melted.
- Remove the cheesecakes from the oven and allow them to cool completely. Chill in the refrigerator until ready to serve. Enjoy!
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