Easy Mini Cheesecakes Thanksgiving
Delightful and simple mini cheesecakes perfect for your Thanksgiving gathering, combining cream cheese and graham cracker crust in perfectly portioned bites.
Ingredients
For the Filling
- 1 package (8-ounce) cream cheese, softened You can use vegan cream cheese for a dairy-free option.
- ¼ cup granulated sugar Coconut sugar or Stevia can be substituted for a healthier option.
- 1 large egg Mashed banana or a flax egg can replace for vegan options.
- 1 teaspoon vanilla extract
For the Crust
- ¼ cup graham cracker crumbs Use crushed cookies or almond flour for alternatives.
- 1 tablespoon melted butter
Others
- 12 pieces Paper liners for mini muffin tin
Instructions
Preparation
- Gather all your ingredients and necessary tools.
- Preheat your oven to 325°F (160°C).
Prepare the Crust
- Mix graham cracker crumbs with melted butter in a small bowl until the mixture resembles damp sand.
- Press about 1 tablespoon of this mixture into the bottom of each paper liner in the mini muffin tin.
Make the Filling
- Beat the softened cream cheese and granulated sugar together until smooth.
- Add the egg and vanilla extract, and mix until just combined.
Assemble
- Spoon or pipe the cheesecake filling over the crusts until about two-thirds full.
Bake
- Bake in the preheated oven for 15 to 18 minutes until the edges are set.
Cooling
- Cool the cheesecakes in the tin for about 5 minutes.
- Transfer to a wire rack to cool completely.
Chill and Serve
- Chill the mini cheesecakes in the fridge for at least 1 hour before serving.
- Remove from the paper liners and serve.
Notes
These cheesecakes can be customized with flavors like pumpkin or chocolate chips. Avoid overmixing the filling to prevent cracks.