Mouthwatering Small Cheesecake Recipe
Easy individual cheesecakes made in a muffin tin are Small Batch Mini Cheesecakes with a Graham Cracker Crust.
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Calories: 353kcal
Servings: 6
Equipment
- Spoons
- Springform Pan
- Oven
- Spatula
Ingredients
- ½ cup crushed graham crackers
- 2 tbsp melted unsalted butter
- 4 oz cream cheese at room temperature
- 5 tbsp granulated sugar
- ½ tsp vanilla extract
- ½ tsp fresh lemon juice
- 1 large egg
- Optional Topping:
- ⅓ cup chocolate chips
- 1 tsp coconut oil
- 2 fresh strawberries
Instructions
- Preheat oven to 325°F and line 4 muffin cups with paper liners.
- Mix graham cracker crumbs and melted butter. Divide evenly into the muffin cups, pressing firmly for a crust.
- In a medium bowl, beat cream cheese, sugar, vanilla, and lemon juice until well combined.
- Gently stir in the egg by hand.
- Divide batter among muffin cups and bake for 20 minutes.
- Let cheesecakes cool near the oven to avoid drastic temperature changes, then chill them overnight in the fridge.
Nutrition
Calories: 353kcal | Carbohydrates: 19g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: -1g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 154mg | Potassium: 107mg | Fiber: 1g | Sugar: 15g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg