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Mini Cheesecake Cups with Creamy Centers and Easy Berry Toppings

Mini cheesecakes areone of those desserts that manage to feel both impressive and low-stress at thesame time. They are creamy, cute, easy to customize, and built for parties,holidays, and make-ahead baking. Once you have a reliable base recipe like this,the topping possibilities do the rest.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12
Course: Dessert
Cuisine: American-style cheesecake dessert
Ingredients Method Notes

Ingredients
  

  • For the graham cracker crust
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter melted
  • For the cheesecake filling
  • 16 ounces full-fat cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For topping
  • Whipped cream
  • Fresh fruit

Method
 

  1. Prep the pan and oven.
  2. Heat the oven to 350°F and line a standard muffin pan with paper liners.
  3. Make the crust.
  4. Stir together the graham cracker crumbs and melted butter until the mixture looks like damp sand. Add about 1 to 2 tablespoons to each muffin cup and press it firmly into an even layer. Bake the crusts for 5 minutes, then let them cool.
  5. Mix the filling.
  6. Beat the softened cream cheese and sugar until smooth, then mix in the vanilla. Add the eggs last and mix just until combined. The recipe emphasizes not overbeating once the eggs go in.
  7. Fill the muffin cups.
  8. Divide the batter evenly among the liners, filling them full over the pre-baked crusts.
  9. Bake until just set.
  10. Bake for 15 to 17 minutes, until the centers are only slightly jiggly.
  11. Cool and chill.
  12. Let the cheesecakes cool to room temperature, then refrigerate them for at least 4 hours before serving. If chilling overnight, loosely cover them.
  13. Top before serving.
  14. Finish with whipped cream, fresh fruit, chocolate ganache, or any topping you like.

Notes

Use brick-style full-fat cream cheese, not whipped or tub-style cream cheese. The recipe specifically calls for full-fat cream cheese bars and room-temperature ingredients for a smoother filling.
Do not overmix after adding the eggs. The source warns that overbeating the eggs adds excess air, which can lead to bubbles, cracking, and sinking centers.
Do not overbake either. The centers should still jiggle slightly when the pan is gently moved. If they slosh like liquid, they need more time, but fully firm centers usually mean they have gone too far.
For better structure, let them cool gradually. The recipe notes that sudden temperature changes can cause sinking, and suggests turning off the oven, cracking the door, and letting them rest 15 to 20 minutes before moving them out to cool.
If the tops crack a little, it is not a disaster. The recipe itself points out that toppings cover a lot, so a swirl of whipped cream and fruit easily solves the problem