As I stated a few weeks ago, Bryan loves cheesecake. I don’t make them often but when I do, they are a big hit! I decided this past week to take a regular cheesecake and downsize it to mini individual cheesecakes. They were so delicious and the kids loved that they were bite sized.
Most people think of cheesecakes as being something extremely difficult and complicated to make. Let me tell you a secret, they are not at all! After you try a recipe like this that tastes amazing and is so simple, you will never make a boxed cheesecake again!
These mini cheesecakes are perfect to whip up to take for a summer picnic or party and look so cute!
Mini Cheesecake Recipes
Makes 12 Servings
- 16 ounces of Cream Cheese, softened at room temperature
- 2/3 cup of Sugar or 1/2 cup of Honey
- 2 Eggs
- 1 Teaspoon of Vanilla
- 2 Tablespoons of Lemon Juice
- 12 Vanilla Wafers or 4 crushed Graham Crackers
- 12 Cup Cake Liners
- Fresh Berries for Garnish
Start by preheating your oven to 350 degrees. Line 12 muffin tins with liners. Add in a single vanilla wafer with the flat side down or if using crushed graham crackers, line the bottom with about 2 tablespoons of crushed cracker crumbs.
Beat your cream cheese and sweetener of choice on medium speed until light and creamy.
Add in your eggs, vanilla and lemon juice and mix on medium speed until fluffy, stopping to scrap the sides of bowl a few times.
Spoon the cream cheese mixture into the cupcake liners until about 3/4 full. I was able to spoon about 3 1/2 tablespoons into each cupcake liner.
Bake at 350 for 20-22 minutes or until set. They will have risen like a dome when you remove them from the oven. As they cool it will sink and create a dip in the center.
Allow to cool on a baking rack for 15-20 minutes and then place in the refrigerator. Before serving garnish with fresh berries.