By Bring Ginny’s Mini Cheesecakes Recipe to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Ginny’s Mini Cheesecakes Recipe captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Ginny’s Mini Cheesecakes Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
12 vanilla wafer cookies (or graham cracker rounds)
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for a hint of tang)
Assorted toppings: fresh fruit, pie filling, whipped cream, or chocolate shavings
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
Prepare the Crust Base:
Place one vanilla wafer cookie (or graham cracker round) at the bottom of each lined muffin cup.
Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice (if using).
Assemble and Bake:
Spoon the cream cheese mixture evenly over the cookies in the muffin tin, filling each cup about 3/4 full.
Bake for 15–18 minutes, or until the centres are set. Remove from the oven and let them cool in the tin for 10 minutes.
Chill:
Transfer the cheesecakes to the refrigerator and chill for at least 2 hours before serving.
Add Toppings:
Before serving, top each mini cheesecake with your preferred garnish, such as a dollop of whipped cream, a spoonful of fruit topping, or a sprinkle of chocolate shavings.
Nutritional Information:
Prep Time: 15 minutes | Baking Time: 18 minutes | Chilling Time: 2 hours | Total Time: 2 hours 33 minutes
Calories: ~150 kcal per cheesecake | Servings: 12 mini cheesecakes
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
