These beautiful mini cheesecakes are so smooth and creamy, they are perfect dessert snacks that have a sturdy crust and creamy filling, simply because they’re baked in a water bath. Both adults and children will snatch these mini cheesecakes up fast because they are oh so creamy and delicious!
This recipe yields 8 mini cheesecakes.
- 1/4 cup + 2 tablespoons finely ground graham crackers
- 2 1/4 teaspoons unsalted butter, melted
- 2 1/4 teaspoons sugar
- 250 grams cream cheese, room temperature
- 1/4 cup + 2 tablespoons sugar
- Pinch of salt
- 1/4 teaspoon pure vanilla extract
- 1 large egg, room temperature
- Preheat oven to 325°F.
- Line muffin tins with paper liners.
- Stir together ground graham crackers, butter, and sugar to make graham crust. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.
- Using an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed.
- Turn mixer to low speed, add remaining sugar for cheesecake in a steady stream.
- Add salt and vanilla; mix until well combined.
- Add the egg, beating until just combined.
- Spoon 2 tablespoons filling over crust in each cup.
- Pour enough hot water into pan up till 3/4 of the way up sides of cups.
- Bake, until filling is set, about 25 minutes.
- Carefully remove muffin tray from water bath and transfer to wire racks to cool completely.
- Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers).