Easy Mini Cheesecakes
These Easy Mini Cheesecakes are the perfect mini desserts for your next gathering.
Servings: 12
Calories: 160kcal
Ingredients
- 1 cup Graham cracker- crushed
- 3 Tbsp. Brown sugar
- 4 Tbsp. Butter- melted
- 8 oz. Cream cheese- room temperature
- 2 cup Powdered sugar
- 1 cup Heavy cream
- Chocolate syrup
Instructions
Making Mini Cheesecake Crust
- Starting with your crust, mix together the crushed graham cracker and brown sugar in a bowl.
- Add melted butter until well combined.
- Place 12 cupcake liners into a muffin pan.
- Add in 2 Tbsp. of the crust mixture into each liner.
- Press down the mixture with a spoon making sure to pack tightly. (If not packed tightly the crust will crumble when taken out of the liners.)
- Place into the freezer for 20 minutes.
- While the crust is setting, start making your filling.
Mini Cheesecake Filling
- In a bowl add in the room temperature cream cheese. (Must be room temperature or the filling will be clumpy.)
- Beat the cream cheese until smooth with a stand mixer or a hand mixer.
- Add in the powdered sugar ¼ cup at a time.
- Mix until smooth and creamy.
- In a separate bowl, pour in the heavy cream.
- Beat until the heavy cream is the consistency of whipped cream.
- Continue by folding the heavy cream into the cream cheese mixture, little amounts at a time.
- Continue folding until well combined.
- Once well combined, get the crusts from the freezer and put ¼ cup of the cheesecake filling into each of the mini cheesecake crusts.
- Smooth out the top and place in the fridge until set. (Best to leave overnight, minimum 5 hours)
- Once set take out the mini cheesecakes.
- Drizzle chocolate syrup on top.
- Serve with or without cupcake liners.
Nutrition
Calories: 160kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 9mg | Potassium: 20mg | Sugar: 23g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg