Description
Delightful mini cheesecakes with a creamy filling atop a buttery crust, perfect for gatherings or a special treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 large eggs
Instructions
- Preheat your oven to 325°F (160°C).
- Mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
- Press this mixture firmly into the bottom of cupcake liners in a muffin tin, forming the crust.
- Beat the softened cream cheese until smooth in another bowl.
- Add in 1 cup sugar and vanilla, mixing until everything is well combined.
- Stir in the sour cream and beat until the mixture is creamy and smooth.
- Add the eggs one at a time, mixing well after each addition for a silky texture.
- Carefully pour the cheesecake filling over the crust in each muffin tin, filling almost to the top.
- Bake in the preheated oven for 15-20 minutes, or until the edges are set and the center is still slightly jiggly.
- Allow the cheesecakes to cool, then refrigerate for at least 2 hours before serving.
- Top with your choice of fresh fruit, chocolate drizzle, or caramel for that extra touch of indulgence.
Notes
Make sure your cream cheese and eggs are at room temperature for a smooth batter. Store leftovers in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg