Mini Cheesecakes – a two bite mini cheesecake which is rich, creamy and delicious.
Step by Step Recipe of Mini cheesecake:
Leave the cream cheese on the counter top for atleast 1-2 hrs to bring it to room temperature. If the cream cheese is not soft the cheesecake will have lot of lumps.
Preheat the oven to 350 F or 185 C.
In a food processor add the Graham crackers and the melted butter. Pulse few times, till the butter is fully incorporated and the mixture is crumbly. When you hold some of the mixture you should be able to stick together. If it doesn’t stick together try adding little more butter.
Add a teaspoon of this mixture onto bottom of paper lined mini muffin cups. Using the thumb flatten the crumbs. Bake it for five minutes in the middle rack of the oven. Let cool for five minutes.
Meanwhile using a hand mixer combine the room temperature cream cheese and sugar for a minute. Add in the egg, vanilla extract and lemon juice. Mix till fully incorporated.
Scoop this cream cheese mixture on to mini muffin cups and bake for 16 minutes. You may observe some cracks and the tops raise slightly so.
Remove the Cheesecake from the tin and let cool on a rack for few minutes.
After ten minutes, Pop all the mini cheese cakes in the fridge for at least two hours.
Top the cheese cake with lemon zest and enjoy!
Mini Cheesecakes
Ingredients
- 8 oz cream cheese, at room temperature
- 7 graham crackers
- ¼ cup sugar
- 1 ¼ tablespoon melted butter
- 1 egg, at room temperature
- ¼ teaspoon vanilla extract
- lemon zest to top the cheese cake
Instructions
- Leave the cream cheese on the counter top for atleast 1-2 hrs to bring it to room temperature.
- Preheat the oven to 350 F or 185 C.
- In a food processor add the Graham crackers and the melted butter. Pulse few times, till the butter is fully incorporated the mixture is crumbly. When you hold some of the mixture you should be able to stick together. If it doesn’t stick together try adding little more butter.
- Add a teaspoon of this mixture into bottom of paper lined mini muffin cups. Using the thumb flatten the crumbs. Bake it for five minutes in the middle rack of the oven. Let cool for five minutes.
- Meanwhile using a hand mixer combine the room temperature cream cheese and sugar for a minute. Add in the egg, vanilla extract and lemon juice. Mix till fully incorporated.
- Scoop this cream cheese mixture on mini muffin cups and bake for 16 minutes. You may observe some cracks and the tops raise slightly so.
- Remove the Cheesecake from the tin and let cool on a rack for few minutes.
- Place all the mini cheese cakes in the fridge for at least three hours. Top the cheese cake with lemon zest and enjoy!
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