Description
Creamy, rich, and perfectly portioned, these easy mini cheesecakes make the ultimate handheld dessert for any occasion.
Ingredients
6 whole graham crackers, broken into 1-inch pieces, or 3/4 cup graham cracker crumbs (about 3 3/4 ounces)
3 tablespoons unsalted butter, melted and cooled
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/4 teaspoon kosher salt
2 large eggs
1/2 teaspoon vanilla extract
1 cup fresh raspberries (about 1/2 pint or 36 berries)
Powdered sugar, for dusting
Instructions
1. Arrange a rack in the middle of the oven and heat to 325°F. Line a 12-cup standard muffin tin with paper liners.
2. Place graham crackers in a food processor and process into fine crumbs. Add melted butter and pulse to combine. Press evenly into muffin wells.
3. Beat cream cheese on medium speed until smooth, then add sugar and salt until combined.
4. Add eggs one at a time, then vanilla, mixing until just blended.
5. Divide mixture among cups and bake 20–25 minutes until edges set but center jiggles.
6. Cool on wire rack 1 hour, then refrigerate at least 2 hours or overnight.
7. Top with raspberries and powdered sugar before serving.
Notes
Store leftovers in an airtight container up to 5 days.
Can be frozen up to 3 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg