Description
Delightful mini cheesecakes featuring a buttery graham cracker crust and a creamy, smooth filling made with cream cheese, eggs, sour cream, and a touch of vanilla. Perfectly portioned for easy serving and topped with fresh fruit or chocolate.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/3 cup butter, melted
Filling
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners to prepare for the cheesecakes.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of each muffin cup to create an even crust layer.
- Make Filling: In a large bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Fill Muffin Cups: Spoon the cream cheese mixture evenly over the crusts in the muffin tin, filling each cup almost to the top for perfect mini cheesecakes.
- Bake: Bake the cheesecakes in the preheated oven for 18-22 minutes or until they are set and lightly golden on top.
- Cool and Chill: Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours to set properly. Before serving, add your choice of fresh fruits or a drizzle of chocolate for extra flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake; cheesecakes should be slightly jiggly in the center when removed from the oven.
- Allow ample chilling time for best texture and flavor development.
- Feel free to customize toppings with berries, caramel, or chocolate sauce.
- Packing the crust firmly helps prevent it from crumbling when serving.
