Looking for a little dessert recipe to celebrate the new year with? Here’s an easy mini cheesecake recipe that you can whip up and make ahead.
Mini Cheesecake Bites
Author: Heather
Recipe type: Dessert
Serves: 48 mini cheesecakes
Ingredients
- 1 sleeve of Honey Graham Crackers
- 4-5 ounces butter
- 16 ounces cream cheese, softened (two 8 oz packs)
- ¾ cup of granulated sugar
- 2 eggs
- 1 teaspoon lemon zest
- Dash of vanilla
Instructions
- Toss the graham crackers into a gallon Ziploc bag, seal it and crush them with a flat bottom of a bowl. Crush them until they are in small pieces.
- Place crushed graham crackers in a bowl. Melt butter and mix into crushed graham crackers until it’s moist.
- Place liners in a mini muffin pan. Push spoonfuls of crackers into the base of the liners to create a layer of crust for your cheesecakes.
- Bake the crusts for about 4-5 minutes, until they start to get golden brown.
- In another bowl mix cream cheese, sugar, eggs, lemon zest and vanilla. Mix until it’s creamy and combined.
- Put a dollop of cream cheese into each mini crust in the mini muffin pan. About a spoonful. It will expand a little during baking, so don’t overfill.
- Bake at 350 degrees F for about 15 minutes
- Take out of oven and let cool. Place in fridge for about an hour to cool them down. They can sit in the fridge covered a day or two in advance.
- Top with berries or pie filling when you’re ready to serve.
I hope you like them! What’s your favorite kind of cheesecake topping?
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