Imagine sinking your fork into a creamy, dreamy mini cheesecake that melts in your mouth - without a single egg in sight! These irresistible bite-sized treats are about to revolutionize your dessert game, offering all the rich, luxurious flavor of traditional cheesecake with an incredibly simple twist. Whether you're an egg-allergic baker, a vegetarian dessert enthusiast, or simply someone who loves foolproof recipes, these Easy Eggless Mini Cheesecakes will become your new go-to sweet sensation that's guaranteed to impress everyone at the table!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Dessert
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined and crumbly.
- Press approximately 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, firmly compacting the crust using the back of a spoon.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add 1 cup of sugar to the cream cheese, mixing on medium speed until fully incorporated and no lumps remain.
- Pour in vanilla extract and milk, continuing to mix until the mixture is completely smooth and silky.
- Carefully divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
- Before serving, remove the mini cheesecakes from the refrigerator and let sit at room temperature for 5-10 minutes.
- Optional: Garnish with fresh berries, whipped cream, or a light dusting of powdered sugar before serving.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Use a light hand when pressing the graham cracker crust - too much pressure can make it too dense.
- Don't overmix the cheesecake batter, as this can incorporate too much air and cause cracking.
- Always use a gentle baking method (low temperature at 325°F) to prevent surface cracking.
- Allow sufficient cooling and chilling time for the perfect texture and easy removal from liners.
- For extra flavor variations, try adding lemon zest, chocolate chips, or swirling in fruit preserves.
- Store in an airtight container in the refrigerator for up to 5 days for maximum freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
