Description
Delightful bite-sized mini cheesecakes with a creamy filling and crunchy graham cracker crust, perfect for any gathering.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sour cream
- Strawberry topping (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine the graham cracker crumbs and melted butter in a mixing bowl.
- Press this mixture into the bottom of cupcake liners in a muffin tin.
- Beat the softened cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the sour cream until just combined.
- Pour the cheesecake mixture over the crust, filling them about three-quarters full.
- Bake for 15-20 minutes until set but jiggly in the center.
- Cool to room temperature before refrigerating for at least 2 hours.
- Top with strawberry topping if desired before serving.
Notes
Allow mini cheesecakes to cool completely to prevent cracking. Ensure ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cheesecake, mini desserts, summer treats, easy dessert, baking