Description
Mini cheesecakes are a delightful treat with a creamy texture and crunchy graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup sugar (for crust)
- Optional toppings (fruit, chocolate, etc.)
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs, melted butter, and 1/4 cup sugar until it resembles wet sand.
- Press the mixture into the bottom of mini cupcake liners in a muffin tin.
- Make the cheesecake filling by beating softened cream cheese until smooth, then mix in 1/2 cup sugar.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until combined.
- Pour the batter over the prepared crust in the muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes until the centers are set but slightly jiggly.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Add your favorite toppings before serving.
Notes
Ensure cream cheese and eggs are at room temperature for a smoother batter. Store leftovers in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, mini cheesecakes, party food, easy recipes