Description
Delightful mini cheesecakes with a creamy filling and a crunchy graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup graham cracker crumbs
- 2 tablespoons butter, melted
- Toppings of your choice (e.g., fruit, chocolate, caramel)
Instructions
- Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
- Combine the graham cracker crumbs and melted butter in a bowl, then press this mixture into the bottom of each muffin liner to form a crust.
- Beat the softened cream cheese with a handheld mixer until smooth. Add sugar and vanilla extract, mixing until well combined.
- Incorporate the eggs, one at a time, mixing until fully combined after each addition.
- Add the sour cream to the mixture, blending until just smooth.
- Pour the cheesecake batter over the crust in each muffin liner, filling them about 2/3 full.
- Bake for 12-15 minutes, until the centers are set but still slightly jiggly.
- Cool the cheesecakes at room temperature, then refrigerate for at least 2 hours.
- Add favorite toppings before serving.
Notes
Mini cheesecakes can be made a day in advance. Use low-fat cream cheese for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 9g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg