Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Fresh berries and fruit preserves for topping
- Chocolate shavings or caramel sauce (optional toppings)
- Edible flowers and mint leaves for garnish
Instructions
- Mix crushed graham crackers with melted butter and press into mini muffin tins lined with paper or silicone cups. Bake at 350°F (175°C) for 8-10 minutes until lightly golden.
- Beat cream cheese with sugar until smooth, then add eggs one at a time, followed by vanilla. Pour the mixture over the baked crusts, filling each to the top.
- Bake at 325°F (160°C) for 15-18 minutes until set. Allow to cool completely in the pan, then refrigerate for at least 2 hours before serving.
- Top with fresh berries, fruit coulis, chocolate shavings, caramel sauce, or edible flowers for a stunning presentation.
Notes
- Use room temperature cream cheese for smooth filling.
- Chill the mini cheesecakes for at least 2 hours or overnight for best texture.
- Adjust toppings based on flavor preferences for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: Net zero for basic ingredients
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
