Ingredients
Method
Instructions
- Preheat the oven to 350ยบ F and line a regular sized muffin pan with paper muffin liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand.
- Place 1-2 tablespoons of crumbs in each muffin cup and use the bottom of a measuring cup to press the crumbs down firmly into the pan.
- Bake the crust for 5 minutes, then remove the pan from the oven and allow it to cool while prepping the cheesecake filling.
- In a mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth, about 1-2 minutes.
- Beat in the vanilla extract and eggs until smooth, ensuring you mix the eggs just until the yolk breaks to avoid air bubbles.
- Evenly divide the cheesecake batter among the muffin cups, filling the liners full.
- Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
- Allow the cheesecakes to cool to room temperature, then place them in the fridge for at least 4 hours to chill before serving.
- Top with whipped cream, fresh fruit, or chocolate ganache just before serving.
Notes
Store in an airtight container in the refrigerator for up to one week. To freeze, wrap individually or place in a freezer bag for up to 3 months; thaw in the fridge before serving.