Two-Bite Mini Cheesecakes

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Two-Bite Mini Cheesecakes recipe - perfect for parties or just when you want to indulge in a small dessert.

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  • Easy
  • 10 mins
  • 30 mins
  • Average budget

Ingredients

  • 1/3 cup graham cracker crumbs
  • 1 tablespoon melted butter
  • 1 eight ounce block cream cheese, room temperature
  • 1/4 cup sugar
  • 1 egg, room temperature
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons fruit spread or jam
  • 1 tablespoon lemon zest

Preparation

Step 1

Preheat the oven at 350 degrees F.

Mix the graham cracker crumbs and butter together until evenly mixed (a food processor works great for this). The mixture will not appear wet but when pressed together between the fingers should stick together.

Step 2

Line a mini cupcake tin with 12 paper liners. * Make sure you have the correct sized liners for your mini tin. Some mini paper cups do not work for mini tins.

Step 3

Scoop one level teaspoon of crumb mixture into each lined tin cup.

Using your fingers or the flat side of a clean bottled water cap, firmly press down the crust mixture into a flat hard layer.

Step 4

Place the tin in the oven and bake for 5 minutes.

While the crust is baking, combine the cream cheese and sugar in a mixer or a bowl. Make sure the cream cheese is soft, otherwise your cheesecakes will have lumps.

Step 5

Using a stand mixer or a hand mixer, cream the cream cheese and sugar together for one minute. Add the egg, lemon juice, and the vanilla extract. The mixture should be smooth and the texture should be like cake batter.

Step 6

After the crust has baked for 5 minutes, remove the tin from the oven and evenly fill the cups with the cheesecake batter.

Step 7

Bake the cheesecakes for 16-18 minutes until the center is slightly firm to touch and not jiggly. Do not worry if the tops appear to have a dome shape or are cracked.

Remove the cheesecake from the oven allow the tin to rest on a heat safe countertop for 10 minutes.

Step 8

Carefully remove the mini cheesecakes from the tin and transfer them to a plate.

Place the plate in the freezer for 30 minutes until they are no longer warm and slightly cool.

Step 9

The cheesecakes will look more level after they have cooled and the cracks, if any, will hardly be noticeable.

Carefully remove the paper liners from each mini baked cheesecake.

Step 10

Top each cheesecake off with a 1/2 teaspoon of your favorite fruit spread or jam followed by a small pinch of lemon zest as garnish.

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