Description
Delicious mini cheesecakes that are velvety and creamy, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Assorted toppings (fruit, chocolate, caramel, etc.)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter in a bowl, pressing the mixture into the bottom of each liner to form the crust.
- Beat cream cheese in another bowl until smooth. Gradually add sugar and vanilla, mixing until fully incorporated.
- Add eggs one at a time, ensuring to beat well after each addition. Stir in sour cream until the mixture is smooth.
- Pour the cheesecake batter over the crust in each muffin tin liner.
- Bake for 15-20 minutes, or until the centers are set and no longer jiggly.
- Cool in the tin, then refrigerate for at least 2 hours to allow them to firm up.
- Top with your choice of toppings just before serving.
Notes
Avoid overmixing the batter to prevent cracks on the surface of your cheesecakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 186
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 3.5g
- Cholesterol: 40mg