Hello foodies, Anne Carter is here at Beyond The Bayou Blog to share delicious recipes with you to make you love through recreating various food recipes. One such special recipe is today on my hand: Small Cheesecake.
Super creamy small batch cheesecake with a graham cracker crust for those occasions when you need a delicious dessert, for a small party. This a quick, easy, and simple recipe that yields around six slices of delicious cheesecake.
Are you all excited to learn something special today? If yes, just be ready with all your equipment and ingredients to create magic on your plate.
Why You Will Love This Recipe?
- Perfectly Sized Treats: Forget about oversized cheesecakes that lead to overindulgence. These mini cheesecakes are just the size to satisfy your sweet tooth without going overboard.
- Nostalgic Origins: The journey of these delightful treats began back in my college days when my roommate introduced me to the idea of making mini cheesecakes with a simple twist – using Nilla wafers instead of fussing with a traditional crust. Yes, that was way before Pinterest took over the world!
- Decade of Perfection: I’ve been honing this recipe for small-batch mini cheesecakes baked in muffin cups for over a decade. It’s been a delicious journey filled with experimentation and joy.
- Mini Strawberry Delight: One of the many variations of this recipe includes adding fresh strawberries for a burst of fruity flavor. Trust me, it’s a game-changer!
- No More Overindulgence: With this recipe, there’s no need to worry about overdoing it. Each batch yields just four mini cheesecakes with a delectable graham cracker crust. It’s the perfect portion control – two for you, two for me, and none left for temptation the next day (though resisting might be tough!).
Try More Cake Recipe!
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
- Mixing Bowl
- Whisk
- 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
What to Serve with Small Cheese Cake?
- Caramel Apple Butter Ice Cream
- Blue Moon Ice Cream
- Vanilla Ice Cream
- Almond Cookies
- Oatmeal Coconut Cookies
Tips for Making Perfect Cheesecake
- Cream Cheese Choice: Stick with the full-fat block of cream cheese for the richest flavor and creamiest texture. Skip the light or spreadable versions.
- Soften Your Cream Cheese: Make sure your cream cheese is nice and soft, not fridge-cold. This helps you whip up a smooth batter without any pesky lumps.
- Room Temperature Ingredients: Let all your ingredients hang out at room temperature before you start mixing. Cold ingredients can make your batter curdle or separate, leading to a lumpy cheesecake. And trust me, nobody wants that!
- Gentle Mixing: Keep your mixer on a low speed. We’re aiming for a smooth batter, not a fluffy one. Overmixing can introduce too much air, causing your cheesecake to bake unevenly or even crack.
- Consider a Water Bath: While not mandatory, a water bath can work wonders for your cheesecake. It helps it cook evenly and ensures that creamy texture we all love.
