Mini Cheesecakes
Individual cheesecakes made with cream cheese, eggs, and sugar baked in a crust. Topped with swappable fruit compotes, glazes, or fresh garnishes for endless variation.
Ingredients
Method
Preheat the oven to 325°F. Line a 12-cup muffin tin with parchment liners.
Mix crushed graham crackers, melted butter, and sugar in a small bowl until the texture resembles wet sand.
Divide the crust mixture evenly among the 12 liners, pressing gently to form a thin base in each.
Beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth.
Add sugar and mix on medium speed for 1 minute. Scrape the sides of the bowl.
Add eggs one at a time, beating on low speed for 10 seconds after each addition. Add vanilla extract and lemon juice, and mix for 20 seconds until just combined.
Divide the filling evenly among the 12 liners, filling each about three-quarters full.
Bake for 22–25 minutes, until the cheesecakes are set at the edges but the center still jiggles slightly when gently tapped.
Remove from the oven and let cool to room temperature, about 15 minutes. Refrigerate for at least 2 hours or up to overnight.
Warm the honey in a small saucepan over low heat. Toss the fresh berries in the honey and spoon onto each chilled cheesecake.
Dust lightly with powdered sugar and serve chilled or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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