Mini Cheesecake


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Recipe Makes: 24 mini cheesecakes

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Total Time: 25-30 minutes

INGREDIENTS FOR CRUST:

1 ½ cup of graham crackers; crushed (I used about 20 Lotus Biscoff Cookies)

4 tbsp unsalted butter; melted

INGREDIENTS FOR CHEESECAKE:

16 oz cream cheese; 2 8oz packages

3 large eggs

1 can sweetened condensed milk

1 tsp vanilla extract

DIRECTIONS:

  1. FOR CRUST: Preheat oven to 350 F. Line cupcake tin with liners.
  2. In a small bowl, combine butter and crushed graham crackers. Mix until evenly combined.
  3. Divide the crumbs between 24 cupcake liners. About 1 tbsp in each, pack the crumbs on the bottom.
  4. FOR CHEESECAKE: In the bowl of a stand mixer, beat together cream cheese and eggs for about 5 minutes or smooth.
  5. Add in condensed milk and vanilla extract and mix until combined.
  6. Divide the batter evenly between the graham cracker lined cupcake liners. About ¼ cup for each liner.
  7. Bake at 350 F for 10-15 minutes. The cheesecake should be set but have a slight jiggle in the center. (Be careful to not over bake. When over baked they will start to crack. But it’s okay if they do, you can cover it with fruit, whipped cream, or a caramel sauce.
  8. Cool the cheesecake to room temperature. Refrigerate for 2 hrs or until fully chilled. Top them off with any desired toppings. Serve with or without liners. Enjoy!

OTHER YUMMY VARIATIONS TO TRY:

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STEP BY STEP INSTRUCTIONS:

Gather all ingredients. FOR CRUST: Preheat oven to 350 F. Line cupcake tin with liners.

In a small bowl, combine butter and crushed graham crackers. Mix until evenly combined. Divide the crumbs between 24 cupcake liners. About 1 tbsp in each, pack the crumbs on the bottom.

FOR CHEESECAKE: In the bowl of a stand mixer, beat together cream cheese and eggs for about 5 minutes or smooth.

Add in condensed milk and vanilla extract and mix until combined.

Divide the batter evenly between the graham cracker lined cupcake liners. About ¼ cup for each liner. Bake at 350 F for 10-15 minutes. The cheesecake should be set but have a slight jiggle in the center. (Be careful to not over bake. When over baked they will start to crack. But it’s okay if they do, you can cover it with fruit, whipped cream, or a caramel sauce. Cool the cheesecake to room temperature. Refrigerate for 2 hrs or until fully chilled. Top them off with any desired toppings. Serve with or without liners. Enjoy!

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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