For a richer flavor, substitute brown sugar for the white sugar in the crust. A springform pan or individual ramekins can also be used instead of a muffin tin, just adjust the baking time accordingly. Gently tap the muffin tin on the counter before baking to release any trapped air bubbles. To prevent cracking, place a pan of hot water on the bottom rack of the oven while baking to create a humid environment.
Mini Cheesecakes III
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS1.9K
Delightfully petite and perfectly poppable, these mini cheesecakes are an irresistible treat. Their creamy, tangy filling and crisp graham cracker crust make them an ideal snack or a charming addition to any dessert spread. Easy to make and even easier to devour!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol72 mg
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Fiber0 g
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Protein4 g
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Saturated Fat9 g
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Sodium171 mg
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Sugar12 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan thoroughly. (5 minutes)
02 Step
Recipe View 2 mins In a medium bowl, combine graham cracker crumbs, sugar, and melted margarine. Mix with a fork until evenly moistened. (2 minutes)
03 Step
Recipe View 3 mins Measure a rounded tablespoon of the graham cracker mixture into the bottom of each muffin cup. Press firmly to create a compact crust. (3 minutes)
04 Step
Recipe View 10 mins Bake the crusts in the preheated oven for 5 minutes. Remove from oven and let cool slightly while preparing the filling. Keep the oven on. (10 minutes)
05 Step
Recipe View 3 mins In a separate bowl, beat softened cream cheese and sugar together until light and fluffy. (3 minutes)
06 Step
Recipe View 1 mins Add lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until well combined. (1 minute)
07 Step
Recipe View 1 mins Mix in the egg until just incorporated. Be careful not to overmix. (1 minute)
08 Step
Recipe View 2 mins Pour the cream cheese mixture into the muffin cups, filling each about 3/4 full. (2 minutes)
09 Step
Recipe View 25 mins Bake at 325 degrees F (165 degrees C) for 25 minutes, or until the filling is set but still slightly jiggly in the center.
10 Step
Recipe View 1 hrs Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for an hour to prevent cracking. (60 minutes)
11 Step
Recipe View 30 mins Remove from oven and cool completely in the pan on a wire rack before removing. (30 minutes)
12 Step
Recipe View 2 hrs Refrigerate for at least 2 hours, or until thoroughly chilled, before serving. This allows the flavors to meld and the cheesecakes to firm up. (120 minutes)
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RECIPE REVIEWS
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Please Rate
Leonel Legros
Nov 30, 2024My crusts were a little soggy. Next time, I'll try baking them a bit longer before adding the filling.
Destini Little
Jun 19, 2024I accidentally overbaked mine, and they cracked. Still tasted great, though! Will definitely make again.
Kenya Schimmel
Jul 24, 2023These were so easy to make and everyone loved them! I added a dollop of whipped cream and a fresh raspberry on top for a fancy touch.
Sophia Metz
May 3, 2023I followed the recipe exactly and they turned out perfectly! The lemon zest really brightens the flavor.