Make creamy, bite-sized mini cheesecakes without turning on your oven. This simple recipe uses a graham cracker crust and is perfect for gatherings or quick desserts.
Prepare your muffin tin by lining 12 cups with paper liners.
Combine graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened.
Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each paper liner to form the crust. Place the tin in the freezer while you prepare the filling.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides of the bowl.
Gradually add the powdered sugar to the cream cheese mixture, beating until fully combined and smooth.
Mix in the vanilla extract and heavy cream until the filling is light and creamy. Do not overmix.
Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin liners.
Refrigerate the mini cheesecakes for at least 4 hours, or until firm. For best results, chill overnight.
When ready to serve, top each mini cheesecake with your choice of toppings like fresh berries or chocolate sauce.
Notes
For an even quicker crust, you can use vanilla wafers instead of graham crackers.
If you want a slightly tangier flavor, substitute 2 tablespoons of the heavy cream with fresh lemon juice.
These individual cheesecakes are excellent for make ahead desserts; they keep well in the refrigerator for up to three days.