By Mckenzie Marshall
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, mix flour, 1/4 cup of sugar, and brown sugar together.
Melt the butter in a microwave-safe bowl or on the stove, then add to the dry mixture. Mix until crumbly to form the crust.
Place a tablespoon of the crust mixture in each cupcake liner and press down firmly. Pre-bake the crust in the oven for 5 minutes. Remove and set aside.
In a large mixing bowl, beat the cream cheese until smooth. Add the remaining 1/4 cup of sugar and beat again until blended.
Add the egg and vanilla extract to the cream cheese mixture, beating until fully combined.
Spoon the cheesecake mixture over the pre-baked crusts, filling each cup almost to the top.
Bake in the preheated oven for 15-18 minutes, or until the cheesecake centers are set.
Allow the mini cheesecakes to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, refrigerate the cheesecakes for at least 2 hours before serving.
Optional: Top with your favorite fruit or chocolate drizzle before serving.
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This Dessert Baking Cheesecake recipe is ready in 50 minutes and features sugar, butter, flour and other delicious ingredients. Contains 180 calories total.
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, mix flour, 1/4 cup of sugar, and brown sugar together.
Melt the butter in a microwave-safe bowl or on the stove, then add to the dry mixture. Mix until crumbly to form the crust.
Place a tablespoon of the crust mixture in each cupcake liner and press down firmly. Pre-bake the crust in the oven for 5 minutes. Remove and set aside.
In a large mixing bowl, beat the cream cheese until smooth. Add the remaining 1/4 cup of sugar and beat again until blended.
Add the egg and vanilla extract to the cream cheese mixture, beating until fully combined.
Spoon the cheesecake mixture over the pre-baked crusts, filling each cup almost to the top.
Bake in the preheated oven for 15-18 minutes, or until the cheesecake centers are set.
Allow the mini cheesecakes to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, refrigerate the cheesecakes for at least 2 hours before serving.
Optional: Top with your favorite fruit or chocolate drizzle before serving.
Calories per Serving: 180
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