Mini Cheesecakes: Delicious Dessert You Must Try Today!
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Mini Cheesecakes with a delicious berry topping, perfect for any dessert lover.
- Author: Isabella
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until well incorporated.
- Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- Spoon the cream cheese mixture over the crusts in the muffin tin, filling each liner about 3/4 full.
- Bake for 18-20 minutes, or until the centers are set but slightly jiggly. Remove from the oven and let cool at room temperature for 30 minutes.
- Refrigerate the mini cheesecakes for at least 2 hours before serving.
- Top with mixed berries just before serving.
Notes
- For a chocolate twist, add 1/4 cup of cocoa powder to the cream cheese mixture.
- Experiment with different toppings such as chocolate sauce, caramel, or whipped cream for added flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg