Make these creamy, bite-sized mini cheesecakes without turning on your oven. They use a simple graham cracker crust and are perfect for parties or quick desserts.
Prepare a 12-cup standard muffin tin by lining each cup with paper liners.
Make the crust: In a small bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined.
Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each muffin liner to form the crust. Place the tin in the freezer while you prepare the filling.
Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
Pour in the heavy cream and beat on medium speed until the mixture is light and fluffy. Do not overmix.
Spoon or pipe the cheesecake filling evenly over the chilled crusts, filling each liner almost to the top.
Chill the mini cheesecakes in the refrigerator for at least 4 hours, or until firm. For best results, chill overnight.
Before serving, carefully remove the paper liners. Top each mini cheesecake with your choice of berries, caramel, or chocolate sauce.
Notes
For a New York style texture, use full-fat cream cheese and avoid over-beating the final mixture.
If you prefer a different base, substitute vanilla wafer crumbs for graham cracker crumbs in the crust.
These individual cheesecake recipes keep well in the refrigerator for up to 4 days.