Description
These Mini Cheesecakes are delightful, bite-sized treats featuring a buttery graham cracker crust and a creamy, smooth cream cheese filling. Perfect for gatherings or as a sweet indulgence, they offer rich flavor in a convenient portion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecakes.
- Prepare Crust Mixture: In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Form Crusts: Press the graham cracker mixture firmly into the bottoms of greased muffin tins to create an even crust layer.
- Mix Cream Cheese Base: In another bowl, beat the softened cream cheese with sugar and vanilla extract until the mixture is smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition for a smooth texture.
- Combine Sour Cream: Stir in the sour cream until the filling is fully combined and creamy.
- Fill Muffin Tins: Pour the cream cheese filling over the prepared crusts evenly.
- Bake: Bake in the preheated oven for 20 minutes or until the cheesecakes are set and firm to the touch.
- Cool and Refrigerate: Allow the mini cheesecakes to cool at room temperature, then refrigerate for at least 2 hours to fully chill and set before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake; the center should be slightly jiggly when you remove it from the oven.
- Use a non-stick spray or butter to grease muffin tins to prevent sticking.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- Optional toppings: fresh berries, fruit compote, or chocolate drizzle enhance flavor and presentation.
