This mini cheesecake recipe makes nine individual servings of creamy cheesecake, each with a crunchy graham cracker crust and a swirl of fruity jam on top.
Instructions
1
Mix the graham cracker crust
2
Preheat the oven to 350°F. In a small bowl, stir together the graham cracker crumbs and melted butter.
3
Spoon into nine muffin tins
4
Place paper liners in nine muffin cups. Divide the mixture evenly among the nine cups and gently press the crumbs down. Editor’s Tip: I like to use my smallest measuring cup for this step. Don’t press the crumbs in too much though or it will be too difficult to bite into later.
5
Whip up the cheesecake filling
6
In another small bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar and vanilla until smooth. Add the egg, and beat on low speed just until combined.
7
Pour over the graham cracker crusts
8
Divide the mixture evenly over the graham cracker crusts.
9
Bake and chill
10
Bake the cheesecakes until the centers are set, 15 to 16 minutes. Cool the cheesecakes at room temperature for 10 minutes. Remove them from the pan and place them on a wire rack to cool completely to room temp. Refrigerate the cheesecakes for at least one hour.
11
Top with jam
12
Remove the paper liners from the easy mini cheesecakes. Top each cheesecake with 1 teaspoon of your preferred jam.
