Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- ⅓ cup lemon juice
- 1 teaspoon vanilla extract
- Candy corn, for decoration
- Chocolate syrup, for drizzling (optional)
Instructions
- Combine graham cracker crumbs and melted butter in a bowl; mix until moistened.
- Line a muffin tin with cupcake liners and press the crumb mixture into each liner.
- In a mixing bowl, beat cream cheese until smooth; add condensed milk, lemon juice, and vanilla until well combined.
- Fill each muffin liner with the cheesecake mixture and refrigerate for at least 4 hours.
- Once set, decorate with candy corn and drizzle with chocolate syrup if desired.
Notes
- For a chocolate twist, use chocolate graham crackers for the crust.
- Try adding pumpkin puree or cinnamon to the filling for a seasonal flavor.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
- Consider serving with fresh fruit for a nutritional balance.
- Prep Time: 15 minutes
- Cook Time: 4 hours chilling
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg