Mini Cheesecakes

close up mini cheesecake with lemon curd and whipped cream

5 from 7

These Mini Cheesecakes have a buttery graham cracker crust, creamy filling, and topped with your favorite jam and fresh whipped cream. The perfect sweet bite at just 150 calories each!

Prep Time10

Cook Time15

Cool & Chill2 25

Total Time2 50

Course: Dessert

Cuisine: American

Keyword: cheesecake recipes, Mini Cheesecakes

Servings:

Ingredients

1 cup fine graham cracker crumbs (about 7-8 full sheets)
3 tablespoons unsalted butter , melted
8 ounce package cream cheese , softened
1/3 cup granulated sugar
2 teaspoons vanilla
1 large egg
assorted jams , for serving, optional
whipped cream , for serving, optional

Instructions

Preheat oven to 350 degrees F. Place paper liners into a standard 12-cup muffin tin.
In a small microwave safe bowl, melt the butter. Add in the graham cracker crumbs and mix to combine with a fork. Evenly distribute the graham cracker mixture into each muffin cup (approximately 1 heaping tablespoon); press gently. Transfer to the fridge for about 15 minutes to chill a bit.
In a medium bowl, beat the cream cheese, sugar, and vanilla together with a handheld mixer, until smooth. Add in the egg; beat until combined. Spoon evenly over graham cracker crusts.
Bake for 15-16 minutes or until centers are set. Cool for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours.
Remove paper liners; top with 1 to 1 & 1/2 teaspoons of assorted jam and then pipe with fresh whipped cream.
NOTE: calorie count does not include the jam or whipped cream, since those are optional.

Nutrition