Description
Delightful mini cheesecakes with a buttery crust and creamy filling, perfect for gatherings or a cozy treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup melted butter
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Fresh berries or chocolate sauce, for topping
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a muffin tin lined with paper liners.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.
- Add eggs one at a time, beating well after each addition. Stir in sour cream until smooth.
- Pour the cream cheese mixture over the crust in each muffin cup until almost full.
- Bake for 15-20 minutes, until set but still slightly jiggly in the center.
- Let cool for at least 30 minutes in the pan, then transfer to the refrigerator to chill for at least 2 hours before serving.
- Top with your favorite toppings before serving.
Notes
Avoid overmixing to prevent air bubbles. Check for doneness by gently shaking the pan; the centers should be slightly jiggly but not liquidy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 14g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg