Make simple, creamy, bite-sized cheesecakes using a muffin tin. This recipe is perfect for parties and allows for many topping variations.
Author:Chloe Thompson
Prep Time:15 min
Cook Time:20 min
Total Time:2 hours 35 min
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
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°F (160°C). Line a standard 12-cup muffin tin with paper liners.
In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each liner to form the crust. Bake the crusts for 5 minutes. Remove from the oven and let them cool slightly.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the remaining 1/2 cup sugar and beat until combined.
Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla extract. Do not overmix.
Spoon the cheesecake batter evenly over the cooled crusts, filling each liner about three-quarters full.
Bake for 18 to 20 minutes, or until the edges are set and the centers are mostly firm.
Turn off the oven, crack the oven door open slightly, and let the cheesecakes cool inside the oven for 30 minutes. This prevents cracking.
Remove the cheesecakes from the oven and let them cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
Notes
For a New York style texture, use full-fat cream cheese and avoid overmixing the batter.
Top these bites with fresh berries, chocolate ganache, or a drizzle of caramel after they are chilled.
If you prefer an Oreo crust, substitute 1 1/2 cups of finely crushed Oreo cookies for the graham cracker crumbs.