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Mini cheesecakes have emerged as a favorite dessert for many, and it’s easy to see why. These delightful little treats offer the creamy, rich flavor of traditional cheesecake but in perfectly portioned sizes that make them ideal for any occasion. Whether you're hosting a party, celebrating a special event, or simply indulging in a personal dessert craving, mini cheesecakes provide a charming and satisfying option that everyone can enjoy.

Mini Cheesecakes

Discover the joy of making mini cheesecakes with this easy and delicious recipe! Perfectly portioned for any occasion, these bite-sized treats combine a creamy filling with a buttery graham cracker crust. Customize them with toppings like fresh berries, whipped cream, or nuts for a personal touch. Whether for a celebration or a cozy night in, these mini cheesecakes are sure to impress everyone at the table. Dive into the delightful world of mini desserts with this simple guide!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

2 tablespoons granulated sugar

1/4 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the Topping:

Fresh berries (strawberries, blueberries, or raspberries)

Whipped cream (optional)

Mint leaves for garnish (optional)

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Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a cupcake pan with paper liners.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are fully coated. Press about a tablespoon of the mixture into the bottom of each cupcake liner to form the crust.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add the granulated sugar and mix until well combined. Add the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract and lemon juice.

        Fill the Cups: Spoon the cheesecake filling over the prepared crusts, filling each liner about 3/4 full. Smooth the tops with a spatula for an even finish.

          Bake: Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until the edges are set, but the centers still look slightly jiggly. Remove from the oven and let cool in the pan for about 10 minutes.

            Cool Completely: Transfer the mini cheesecakes to a wire rack to cool to room temperature. Once cooled, refrigerate for at least 3 hours or until completely chilled.

              Serve: Before serving, top each mini cheesecake with fresh berries and, if desired, a dollop of whipped cream. Garnish with a mint leaf for an extra touch.

                Enjoy: Carefully peel away the paper liners and serve chilled. Enjoy your delightful mini cheesecakes!

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                    Prep Time: 20 minutes | Total Time: 4 hours (including chill time) | Servings: 12 mini cheesecakes