124 ozready-to-use single serve graham cracker crusts
Preheat oven to 350 degrees and line the mini pie crusts up onto a baking sheet. Set aside.
To a large mixing bowl, add cream cheese, sugar, and vanilla. Mix on medium speed until well blended.
Add eggs and mix until smooth.
Evenly pour the batter into each crust.
Bake for 20 minutes or until centers are almost set.
Once cooled, transfer to the fridge and let chill at least 3 hours (up to overnight).
Garnish when ready to serve.
Recipe adapted from Kraft
Start with room temperature cream cheese and eggs when making these cheesecakes. This helps the ingredients come together perfectly so you have smooth filing and not lumpy. Give them at least two hours to come to room temperature.
Use a hand mixer or stand mixer. You really can’t skip and get by hand mixing cheesecake.
Don’t over bake! Bake cheesecake until just set so it’s smooth, rich, and creamy (not dry and crumbly!).
If you don’t want to use the pre-made mini graham cracker crusts, you can make these in a cupcake pan using Oreos or Nilla Wafers at the bottom for a crust variation.