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
  • 2 large eggs
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt
  • Fresh berries (optional)
  • Chocolate shavings (optional)
  • Whipped cream (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners (or grease well).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
  3. Press about 1 ½ tablespoons of the graham cracker mixture firmly into the bottom of each muffin cup.
  4. For a crispier crust, bake the crusts for 5 minutes. Let cool slightly. If skipping this step, just press the crumbs firmly into the tin.
  5. In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy. Be sure there are no lumps!
  6. Beat in the eggs one at a time, then stir in heavy cream, vanilla extract, and salt. Mix until just combined. Do not overmix!
  7. Spoon or pour the cream cheese filling evenly into the prepared muffin cups, filling almost to the top.
  8. Bake for 18-22 minutes, or until the edges are set and the center is just slightly jiggly.
  9. Turn off the oven and crack the door open slightly. Let the cheesecakes cool in the oven for 30 minutes. Then, remove from the oven and cool completely on a wire rack.
  10. Transfer to the refrigerator and chill for at least 30 minutes (or longer for best results).
  11. Top with your favorite toppings (fresh berries, chocolate shavings, whipped cream) and serve!