Hello fellow foodies,
Both my husband and I aren’t huge fans of cake so we usually do cheesecake for holidays and special ocassions.
I’ve also yet to master a large cheesecake so I always do mini ones.
This recipe makes close to 3 dozen.
Reference (1 package cream cheese =8 mini cheesecakes). I quadrupled the recipe and got 32.
Ingredients: (8 mini cheesecakes)
- 1 package of cream cheese
- 1/4 cup sugar, + 1 tbs (for crust)
- 1 egg
- 1/2 tsp vanilla
- 2 tbs melted butter
- 1/3 cup crushed graham crackers
- 2-4 oreos, crushed
Preheat oven to 325.
First microwave cream cheese for 20-30seconds. Next mix in sugar and vanilla on low to medium speed. Wait till mixture is smooth and creamy. Then mix in the egg on low speed until mixed in throughly. Be sure not to over mix 😉
You can leave the mixture like this for plain cheesecake served with canned fruit or gently mix in 2-3 crushed oreos, whatever you prefer.
Next crush the graham cracks and mix with a tablespoon of sugar and the melted butter.
Put about 1/2 tbs of mixture in each muffin tin and press down to form crust. Fill muffin tins 2/3-3/4 full.
Note: You can spray the muffin tins or fill with paper baking cups. I prefer the baking cups for easier removal and cleanup.
Let cool and refrigerate for at least 2 hours.
Mine always sink a little so I top it off with whip cream and crushed oreos (or fruit).
The amount of baking time for multiple batches can be a bit time consuming but they’re oh soo good!