Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons (30ml) heavy cream
  • Fresh berries (strawberries, raspberries, blueberries) - Optional
  • Chocolate shavings - Optional
  • Fruit preserves (e.g., raspberry jam) - Optional

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well.
  2. Press the crumb mixture firmly into the bottom of each muffin liner to form a compact base.
  3. Refrigerate the crust for at least 30 minutes. This helps it set properly.
  4. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  5. Beat in the egg until just combined, then stir in the vanilla extract.
  6. Gently mix in the heavy cream until the filling is smooth. Be careful not to overmix.
  7. Spoon or pipe the cheesecake filling evenly into the muffin liners, filling each about 3/4 full.
  8. Bake in a preheated oven until the edges are set and the centers are just slightly jiggly.
  9. Let the cheesecakes cool in the muffin tin at room temperature, then refrigerate for at least 2 hours before serving.
  10. Garnish with fresh berries, chocolate shavings, or fruit preserves just before serving.