Easy Mini Cheesecakes #dessertsrecipes #easy #cheesecake

4.7 ★★★★★ | Mini Cheesecakes are an easy dessert to make from scratch. These single serving mini cheesecakes with graham cracker crust are rich and creamy, and made with just eight ingredients. #dessertsrecipes #easy #cheesecake

4.7 ★★★★★ | Mini Cheesecakes are an easy dessert to make from scratch. These single serving mini cheesecakes with graham cracker crust are rich and creamy, and made with just eight ingredients. #dessertsrecipes #easy #cheesecake



Easy Mini Cheesecakes #dessertsrecipes #easy #cheesecake , .


4.7 ★★★★★ | Mini Cheesecakes are an easy dessert to make from scratch. These single serving mini cheesecakes with graham cracker crust are rich and creamy, and made with just eight ingredients. #dessertsrecipes #easy #cheesecake

Total Time: 32 Minutes, Servings: 18 Servings



Ingredients :
  • Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
  • Cheesecake Filling
  • 16 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1 teaspoon vanilla extract



Instructions :
  • Preheat oven to 350 degrees. Line a muffin pan with paper muffin liners and set aside.
  • In a bowl, combine graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated.  Spoon 1 tablespoon of crust into each muffin liner. Using the back of a measuring cup, press graham cracker mixture firmly into the bottom of each cup. Set aside. 
  • In a large bowl, add cream cheese. Beat until smooth. Add granulated sugar, then mix until smooth. Next, add eggs and mix until incorporated. Add sour cream and mix until incorporated. Last, add vanilla and mix until incorporated. Be sure not to over-mix, just mix until each ingredient is incorporated into the batter.
  • Spoon 3 tablespoons (or one large cookie/cupcake scoop) of filling into each cup. After filling all cups, gently tap pan onto counter top to level filling and remove any excess air bubbles. 
  • Bake for 17-19 minutes, or until cheesecake is no longer jiggly in the center. Tops may crack slightly, this is normal. Remove from oven and allow to cool completely before removing cheesecakes from the pan. 
  • Refrigerate until ready to serve. Optionally, top with strawberries, cherries, or whipped cream. 



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