Mini Cheesecakes – Creamy and Rich Bite-Sized Desserts
These mini cheesecakes are the perfect. They’re ideal for parties, gatherings, or whenever you want a small, decadent treat. Let’s jump right in and make these bite-sized delights.
Ingredients
For the Cheesecake Filling:
- 1 ¼ cups cream cheese
- 1 cup ricotta cheese
- ⅓ cup sugar
- 2 eggs
- ½ tsp vanilla extract
- ½ Zest of a lemon
For the Graham Cracker Crust:
- 1 ¼ cups graham crackers (crushed)
- ½ cup butter (melted)
- ¼ cup ground almonds
Instructions
Prepare the Graham Cracker Crust
- Start by preheating your oven to 370°F (180°C). Line a 12-count muffin pan with cupcake liners and set it aside for later.
- Next, crush your graham crackers into fine crumbs. You can do this easily with a food processor or by placing them in a sealed bag and using a rolling pin. Once crushed, transfer the crumbs to a mixing bowl, and stir in the melted butter and ground almonds. Mix until everything is well combined.
- Spoon about 2 to 2 ½ tablespoons of the graham cracker mixture into each lined muffin cup. Use your fingers or the bottom of a small glass (like a shot glass) to press the crumbs down firmly, creating a tight crust.
- Bake the crusts for about 6 minutes, then remove them from the oven and set aside to cool. Don’t forget to reduce the oven temperature to 300°F (140°C) for baking the cheesecakes.
Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and ricotta together until smooth and creamy. Using an electric mixer makes this much easier! Add the sugar, vanilla extract, and lemon zest, and continue mixing until well combined. Be sure to scrape down the sides of the bowl so everything mixes evenly.
- Now, add the eggs one at a time, mixing at low speed until just combined. Be careful not to overmix here—you want a smooth batter, but too much mixing can lead to cracks in the cheesecakes.
Assemble and Bake
- Divide the cheesecake batter evenly between the 12 liners, filling each one almost to the top.
- Place the muffin pan in the oven and bake at 300°F (140°C) for 50 minutes to 1 hour, or until the tops of the mini cheesecakes are set. They might still be a little jiggly in the center, but that’s perfectly fine.
- Once baked, remove the cheesecakes from the oven and let them cool in the pan for 1 hour. After that, carefully transfer them to an airtight container and refrigerate for at least 5-7 hours, or preferably overnight, to fully set.
Decorate and Serve
- Once the mini cheesecakes are chilled and set, it’s time to decorate! Top each one with fresh fruit like strawberries, blackberries, or any of your favorites. You can also get creative with toppings like whipped cream, chocolate drizzle, or a sprinkle of crushed nuts.
Nutrition
Calories: 277kcalCarbohydrates: 16gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 82mgSodium: 225mgPotassium: 110mgFiber: 1gSugar: 9gVitamin A: 687IUVitamin C: 2mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was!