Description
Mini cheesecakes are the perfect way to enjoy all the creamy richness of a classic cheesecake in a bite-sized portion. They’re simple to make, bake in just 15 minutes, and are a party favorite. Whether topped with fruit, chocolate, or whipped cream, these little treats are versatile, delicious, and ideal for serving at gatherings, holidays, or even as a quick weeknight dessert.
Ingredients
- 12 vanilla wafer cookies or graham cookies
- 1 ½ tablespoons melted butter
- 8 ounces cream cheese, softened
- ⅓ cup powdered sugar
- 2 teaspoons fresh lemon juice
- ¼ teaspoon almond extract
- 1 egg, room temperature
- Toppings of choice (berries, whipped cream, chocolate, caramel, etc.)
Instructions
- Preheat oven to 350°F and line a mini muffin pan with 18 liners.
- Crush the cookies into fine crumbs (about ⅓ cup). Mix with melted butter until well combined.
- Place 1 teaspoon of the crumb mixture into each liner and press down firmly to form the crust.
- In a medium bowl, beat cream cheese, powdered sugar, lemon juice, almond extract, and egg until smooth and fluffy.
- Transfer filling to a zippered bag, snip off a corner, and pipe evenly into the muffin liners.
- Bake for 15 minutes, or until set.
- Remove from the oven, cool completely, and add desired toppings before serving.
Notes
-
- Serving: Chill before serving for the best flavor and texture. Top with fresh fruit, whipped cream, or chocolate drizzle just before presenting.
- Make Ahead: You can prepare these mini cheesecakes a day in advance, making them perfect for parties.
- Storage: Keep in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap each cheesecake tightly in plastic wrap and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.