Description
Delight in these creamy and perfectly portioned Mini Cheesecakes, featuring a buttery graham cracker crust and a smooth, rich cream cheese filling. Baked to perfection and chilled for a luscious texture, these bite-sized treats are perfect for any dessert occasion.
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). Line a muffin tin with paper liners to prepare for baking your mini cheesecakes.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup white sugar, and melted butter. Mix well, then press this mixture evenly into the bottom of each muffin cup to form the crust layer.
- Make Filling: In a large bowl, beat the softened cream cheese and 2/3 cup white sugar together until the mixture is smooth and creamy. Add eggs one at a time, blending thoroughly after each addition. Stir in the vanilla extract and sour cream until everything is well combined.
- Fill Muffin Cups: Spoon the cream cheese filling over the prepared crusts in the muffin tin, filling each cup nearly to the top for a full cheesecake experience.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The mini cheesecakes should be set with a slightly golden top when done.
- Cool and Chill: Allow the cheesecakes to cool in the pan, then refrigerate them for at least 2 hours to firm up and develop flavor.
- Serve: Once chilled, top your mini cheesecakes with fresh fruits, chocolate drizzle, or your favorite toppings before serving.
Notes
- Use room temperature cream cheese for best mixing results.
- For easy removal, run a knife around the edges of each cheesecake after baking.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- Experiment with toppings such as berries, caramel, or nuts for variety.
