Easy Mini Cheesecakes
These easy mini cheesecakes are light, creamy and super delicious. The best part is they come together in no time, unlike full-size cheesecakes.
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Servings: 9 serving
Ingredients
CRUST:
- 1 cup graham cracker crumbs
- 4 tablespoon butter, melted
CHEESECAKE:
- 8 oz cream cheese, softened
- ½ cup full fat yogurt
- ⅓ cup sugar
- 1 large egg
- 1 tablespoon all purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 320 F and line a 9 muffin tin with paper liners. Set aside.
- In a blender make fine crumbs of graham crackers and add the melted butter and stir until crumbs are completely moistened.
- Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon to press down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your cheesecake filling.
CHEESECAKE FILLING
- In a large bowl or in a stand mixer beat the cream cheese on a low setting for 1-2 minutes.
- Add sugar, yogurt and lemon juice and beat additional 1-2 minutes.
- Now add egg, vanilla and flour and beat just to combine (do not over beat at this stage).
- Evenly divide batter into muffin tin liners.
- Bake for 15 minutes. Cool completely at room temperature and then refrigerate overnight.
- Decorate with your favorite toppings.
Video
Notes
Mini cheesecakes can be kept in an airtight container in the refrigerator for up to one week. These mini cheesecakes also freeze well and can be kept frozen (in an airtight container) for several months