Bite-Size Cheesecakes in a Muffin Tin

Muffin tin cheesecakes are the perfect make-ahead treat for a crowd! They have a crumbly graham cracker base and a velvety cheesecake middle.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350F and line a muffin tin with paper or silicone muffin liners.

Step 2

Add the graham cracker crumbs and coconut sugar to a medium bowl along with the melted butter.

Step 3

Stir until the mixture looks like wet sand.

Step 4

Divide the crust mixture among the 12 muffin cups and press down into a solid layer. Bake the crust for 6 minutes while preparing the filling!

Step 5

To make the cheesecake filling, simply add all of the ingredients to a medium sized bowl and whisk until it is all combined and there are no lumps!

Step 6

Once the crust is baked, add the filling on top of the crust – simply divide the cheesecake mixture between all 12.

Step 7

The cups will be FULL. Tap the muffin tin on the counter to settle the mixture and remove air bubbles before placing it back into the oven.

Step 8

Bake for 20-25 minutes or until the cheesecake appears almost fully set. There will be a little bit of a jiggle in the very center, but that will firm as it cools!

Step 9

Once baked, remove the cheesecakes from the oven and place on a cooling rack for 1 hour before placing the cheesecakes in the fridge to cool fully. They should chill for a minimum of 2 hours, but overnight is fine too!

Step 10

To serve, top each cheesecake with fresh berries and sift powdered sugar on top.

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