Description
Simple recipe for individual-sized cheesecakes with a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until crumbs are moistened.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup. Bake for 5 minutes. Remove from oven.
- Beat the softened cream cheese and 1/2 cup sugar in a separate bowl until smooth.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Spoon the cream cheese mixture evenly over the crusts in the muffin cups.
- Bake for 18 to 20 minutes, or until the centers are mostly set.
- Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 30 minutes.
- Remove from the oven and cool completely on a wire rack. Refrigerate for at least 2 hours before serving.
Notes
- You can top these with fresh berries or a drizzle of chocolate sauce before serving.
- Ensure your cream cheese is fully softened to prevent lumps in the batter.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
- Cholesterol: 55
Keywords: mini cheesecakes, cheesecake bites, graham cracker crust, easy dessert, baked cheesecake