Ingredients
Scale
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- Pinch of salt
- 1 cup heavy cream
- Graham cracker crumbs for crust (about 1 ½ cups)
- 4 tablespoons (½ stick) unsalted butter, melted
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use mini muffin liners. In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of each muffin cup to create a crust.
- Step 2: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract, flour, and salt until just combined. Do not overmix.
- Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Step 4: Divide the batter evenly among the prepared muffin cups.
- Step 5: Bake for 18-20 minutes, or until the cheesecakes are set around the edges and the centers are just slightly jiggly.
- Step 6: Let the mini cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
Notes
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days; their creamy texture holds up beautifully.
- For a warm, gooey center, gently reheat individual cheesecakes in the microwave for 10-15 seconds, or until warmed through.
- Serve these delightful bites with a dollop of fresh berry compote or a drizzle of chocolate sauce for an extra touch of decadence.
- To prevent cracks, ensure your cream cheese is perfectly softened and gently fold in the whipped cream, avoiding overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American