Mini Cheesecakes
Delicious and adorable mini cheesecakes that are rich, creamy, and perfect for any occasion.
Ingredients
For the Crust
- 1 cup graham cracker crumbs Use store-bought or homemade, ensure fine texture.
- 2 tablespoons sugar Balances the rich filling.
- 4 tablespoons butter, melted Use unsalted butter; reduce sugar if using salted.
For the Filling
- 2 packages (8-ounce) cream cheese, softened Ensure it's fully softened for a smooth mix.
- 1 cup sugar Sweetens the filling.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 2 large eggs Use room temperature for better incorporation.
- 1/2 cup sour cream Essential for tanginess and creaminess.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until moistened. Press into the bottom of mini muffin tins.
- Bake the crusts for 5-7 minutes until set.
Cream Cheese Mixture
- Beat softened cream cheese in a bowl until smooth.
- Add sugar and vanilla, mixing until combined.
- Incorporate eggs one at a time, mixing well after each addition.
- Fold in sour cream until fully mixed.
Baking
- Pour the cream cheese mixture over the prepared crusts, filling each about 3/4 full.
- Bake for 20 minutes until the edges are set and the center is slightly giggly.
- Allow cheesecakes to cool completely before refrigerating.
- Chill for at least 2 hours before serving.
Notes
Serve with fresh fruit, drizzles of chocolate, or nuts. Keeps in the refrigerator for up to five days.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgSugar: 10g
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