Mini Cheesecakes with Graham Cracker Crusts are the perfect dessert when you want a sweet bite after dinner or a mid-afternoon pick-me-up. Graham cracker crumbs are combined with melted butter and baked in a muffin tin to form the perfect crust. The decadent cheesecake filling is made from a mixture of cream cheese, yogurt, cinnamon sugar, vanilla extract and egg whites, making this sweet treat perfectly easy to work into your day.
Course dessert
Keyword cheesecake, dessert, sweets
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 6mini cheesecakes
Calories 113kcal
Author Steph
Equipment
muffin tin
Ingredients
Graham Cracker Crust
6tablespoonsgraham cracker crumbs
1.5tablespoonslight buttermelted
cooking spray
Cheesecake Filling
6tablespoonsreduced fat cream cheese
3/4cupplain non fat Greek yogurt
1tspvanilla extract
3tspMcCormick brand cinnamon sugar
3tablespoonsliquid egg whites
optional topping: powdered sugar and cinnamon
Instructions
Preheat the oven to 325F.
Place the butter in a small bowl, and melt it in the microwave.
Stir in the graham cracker crumbs. The mixture should be crumbly, like wet sand.
Spray six openings in the muffin tin generously with cooking spray.
Divide the graham cracker crumb mixture evenly among each muffin tin (approximately 1 tablespoon each) and press it down with your fingers.
Bake the crusts for 10 minutes.
Remove the muffin tin from the oven.
Combine the ingredients for the filling, and whisk together.
Add more cooking spray to the tops and sides of the muffin tin openings with the cooked graham cracker crust. Again, be generous here.
Add 2 tablespoons of filling on top of each cooked graham cracker crust.
Return the muffin tin to the oven and bake for 25 minutes.
Remove the tin from the oven and allow it to cool to room temperature.
Once at room temperature, place the entire muffin tin in the refrigerator to chill for 20 minutes before removing the cheesecakes.
Using a knife, carefully move the knife along the perimeter of each muffin tin to loosen the cheesecakes. Then, carefully lift each cheesecake out of the muffin tin.
Top with cinnamon and powdered sugar, if desired.
Place the cheesecakes on a dish and put them back in the fridge until serving; best when served chilled.