Prep the muffin tin: Line a 12-cup muffin tin with cupcake liners. Trust me, you don’t want cheesecake stuck to metal.

Make the crust: Mix graham cracker crumbs with melted butter until it looks like wet sand. Press about a tablespoon into the bottom of each liner. Quick, satisfying, and already kinda fun.

Make the filling: Beat softened cream cheese until smooth. Add sugar and vanilla, then eggs one at a time. Keep it smooth—no one likes lumpy cheesecake.

Assemble: Spoon the filling over each crust, filling almost to the top. Don’t overfill unless you want a cheesecake explosion in the oven (fun, but messy).

Bake: 325°F (165°C) for 18–20 minutes, until the edges are set but the center is still slightly jiggly. Mini cheesecakes are delicate—think wobbly Jell-O, not liquid lava.

Cool & chill: Let them cool at room temp for 30 minutes, then pop them in the fridge for at least 2 hours (overnight is fine too). Patience = creamy perfection.

Add toppings & serve: Decorate as you like—berries, chocolate drizzle, caramel… or eat them plain. No judgment here.