As you all know, I like mini desserts. I’m not a big fan of baking real-sized cakes or pies, but I will make anything mini in a heartbeat!
These two-bite cheesecakes are one of my favorites to make. The recipe is adapted from one of my favorite cookbooks: Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat
This time, I had a request for plain cheesecakes, but in the past I have made them with raspberry swirls, strawberry swirls, chocolate…you can pretty much add anything your heart desires. Next time I want to try them with snickers pieces!
- 1 1/2 cups finely ground graham crackers
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups sugar, plus 5 tablespoons
- 2 lbs cream cheese, room temperature
- pinch of salt
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- Preheat oven to 325 degrees. Line a standard muffin tin with paper liners.
- Stir together graham crackers, butter, and 5 tablespoons sugar. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Bake 5 minutes, or until set. Transfer tins to a wire rack to cool.
- In a medium bowl, beat cream cheese with an electric mixture on medium-high, until fluffy. Scrape down sides of bowl as needed. With mixer on low speed, add remaining 1 1/2 cups sugar. Add salt and vanilla; mix until well combined. Add eggs one at a time beating until just combined.
- Spoon 3 tablespoons filling over crust in each cup. Place cupcake tin in a roasting pan, pouring enough hot water into pan to come three-quarters of the way up the sides of cupcake cups.
- Bake until the filling is set, about 22 minutes. Rotate pans halfway through bake time.
- Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate at least 4 hours before serving.