Easy Mini Cheesecakes

INGREDIENTS

Crust:

• 9 full graham cracker sheets (about 1 pack), crushed
• 2 tablespoons granulated sugar
• 4 tablespoons (¼ cup) unsalted butter, melted

Filling:

• 16 oz cream cheese (2 blocks), softened to room temp
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract

Optional toppings:

• Whipped cream, fresh berries, fruit compote, caramel, or chocolate drizzle

DIRECTIONS

1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with cupcake liners.

2. Make the crust:

• In a bowl, combine crushed graham crackers and sugar.
• Stir in melted butter until evenly moistened.
• Press ~1 tablespoon of crust mixture into each liner, packing it down.
• Bake for 5–7 minutes. Set aside to cool.

3. Make the filling:

• In a mixing bowl, beat softened cream cheese until smooth and creamy.
• Add sweetened condensed milk, beat until incorporated.
• Add eggs one at a time, beating gently after each addition.
• Mix in vanilla extract. Don’t overmix.

4. Assemble & bake:

• Divide filling evenly over prepared crusts, filling each almost to the top.
• Bake at 325°F for 18–22 minutes, until centers are just set.
• Let cool in pan for 1 hour.

5. Chill:

• Transfer cheesecakes to the fridge and chill for at least 6 hours, preferably overnight.

6. Serve & enjoy:

• Remove liners. Add desired toppings just before serving.

Silicone Muffin Pan

NOTES

• Use room-temp cream cheese for best texture.
• Don’t overmix after adding eggs—keeps cakes from cracking.
• Gradual cooling prevents sinking centers.
• If your grocery store has them in the baking aisle you could also just buy a box of the graham cracker crumbs.

1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with cupcake liners.

2. Make the crust:

• In a bowl, combine crushed graham crackers and sugar.
• Stir in melted butter until evenly moistened.
• Press ~1 tablespoon of crust mixture into each liner, packing it down.
• Bake for 5–7 minutes. Set aside to cool.

3. Make the filling:

• In a mixing bowl, beat softened cream cheese until smooth and creamy.
• Add sweetened condensed milk, beat until incorporated.
• Add eggs one at a time, beating gently after each addition.
• Mix in vanilla extract. Don’t overmix.

4. Assemble & bake:

• Divide filling evenly over prepared crusts, filling each almost to the top.
• Bake at 325°F for 18–22 minutes, until centers are just set.
• Let cool in pan for 1 hour.

5. Chill:

• Transfer cheesecakes to the fridge and chill for at least 6 hours, preferably overnight.

6. Serve & enjoy:

• Remove liners. Add desired toppings just before serving.

Silicone Muffin Pan