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Mini cheesecakes topped with strawberries and blueberries cooling on a rack.

Mini Cheesecakes

Olivia Carter
All the creamy, dreamy goodness of cheesecake — but mini! They’re cute, quick, and dangerously easy to eat in bulk.
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15 minutes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
COST $8
Course Dessert
Cuisine American
Keyword bite-size dessert, easy cheesecake recipe, mini cheesecake
Servings 12 servings
Calories 165 kcal

Equipment

  • Muffin tin
  • Paper liners
  • Electric mixer

Ingredients
  

  • 1 cup raham crumbs
  • 3 tbsp butter
  • 8 oz cream cheese
  • ⅓ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • Toppings: berries, caramel, or chocolate.

Instructions
 

  • Preheat to 325°F (160°C).
  • Mix crumbs and butter; press into muffin cups.
  • Beat cream cheese, sugar, egg, and vanilla.
  • Pour over crusts and bake 18 minutes.
  • Chill and top however your heart desires.

Notes

They freeze great — not that you’ll have leftovers.
Nutrition (per cheesecake):
Calories 165 | Fat 10g | Carbs 14g | Protein 3g