Baked Mini Cheesecake

5 from 8 votes

Delicious bites of mini cheesecake to indulge without any guilt

Prep Time15

Cook Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 152kcal

Author: Nisha

1 ½ cups Graham crackers About a packet of medium sized Marie's biscuit .Graham crackers or digestive biscuits or wafers can be used as well.
1 tbsp granulated sugar Add more if you like it sweeter
4-5 tbsp butter melted and cooled

Preheat the oven to 325 deg F.
Line the cupcake pan with liners.
Powder the biscuits to a smooth powder in a food processor or mixer.
Add sugar and melted butter and mix well
In a cupcake tray lined with paper cups, add a spoonful of the crust mixture and press it down tightly. Use a shot glass if you need.
Beat the cream cheese well.
Add sugar and vanilla and beat well till it is combined.
Add one egg at a time and incorporate . Do not beat for long after adding the egg.
The batter will rise and will look jiggly on top. On cooling it will level down. If you over bake it will crack on top .So make sure to take it out at the right time.
When cool, add whipped cream and berries and frost as you like.

Pulse the biscuits in a food processor until finely ground. Add the sugar and melted butter, then mix until the crumbs are evenly coated and resemble wet sand. You can either stir it together with a spatula or give it a quick pulse in the food processor for a more uniform, well-combined mixture.
You can optionally add sour cream and lemon juice to the cheesecake batter to enhance the taste, especially if you like a little pungent taste. Add about a quarter cup of sour cream and 1 teaspoon of lemon juice when beating the cream cheese.
Keep the butter, cream cheese, eggs, and sour cream (if using) at room temperature.
Add eggs one at a time. Remember not to overbeat after adding the eggs.
Use an ice cream scoop to transfer the mixture to the crust-lined paper cups; do not overfill.
Take the cheesecakes out just after 20 to 22 minutes; they will rise and appear jiggly. Overbaking can crack the tops.
Let the cheesecakes completely cool before frosting. They also taste better when cold.
The best part of these mini cheesecakes is the portion control, as they are miniature and a good excuse to indulge in these delicious goodies without guilt!