Mini Cheesecake

None · Spring · 90 min · Serves 4 · By The Lesapor Kitchen

This mini cheesecake recipe is perfect for when you want a quick and simple sweet treat without making a full-sized cake. Ideal for a small gathering or just a cozy night in.

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg

Method

1. Preheat your oven to 325°F (165°C). Line a muffin tin with 4 paper liners.
2. In a small bowl, mix together the graham cracker crumbs and melted butter until evenly combined.
3. Divide the crumb mixture evenly among the 4 muffin liners, pressing down firmly to form a crust.
4. In a medium mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and well incorporated.
5. Add the egg, and continue to beat until just combined. Do not overmix.
6. Pour the cheesecake batter evenly over each crust in the muffin liners, filling almost to the top.
7. Bake in the preheated oven for 20 minutes, or until the centers are set but still slightly jiggly.
8. Allow the mini cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 1 hour before serving.