Description
Deliciously creamy mini cheesecakes with a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until evenly moistened.
- Press the mixture into the bottom of a mini cheesecake pan or lined mini muffin pan.
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and 1 teaspoon vanilla, mixing until combined.
- Add eggs one at a time, mixing on low speed and scraping the bowl between additions.
- Fold in 1/2 cup sour cream until just combined.
- Spoon the cream cheese mixture over the prepared crusts, filling each cup nearly to the top.
- Bake for 15–18 minutes or until edges are set and centers are slightly jiggly.
- Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
- Top with desired toppings before serving.
Notes
For best results, use full-fat cream cheese. Avoid overmixing to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 305
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 100mg