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!).

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.

What to Serve with Small Cheese Cake?

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.