Mini Cheesecakes

Best served chilled for the perfect creamy texture.
Store in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap individual cheesecakes in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge before serving.
Variations
Chocolate Swirl: Add melted chocolate to half of the batter and swirl before baking.
Lemon Zest: Mix in 1 teaspoon of lemon zest for a citrusy twist.
Berry Topping: Garnish with blueberries, raspberries, or caramel drizzle for extra flavor.
FAQ
Why did my mini cheesecakes sink?
Sinking occurs if too much air is incorporated into the batter. Be sure to mix gently and avoid overbeating.

Can I use a different crust?
Yes! Try using Oreo crumbs, vanilla wafers, or even almond flour for a gluten-free option.

How do I know when they’re done?
The cheesecakes should be set around the edges but still have a slight jiggle in the center when gently shaken.

These Mini Cheesecakes are rich, creamy, and irresistibly delicious—perfect for any celebration!