Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup sour cream
- Fresh berries for topping
- Caramel sauce for drizzling
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter, then evenly press into the bottoms of muffin cups.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well.
- Incorporate eggs one at a time, mixing after each addition. Fold in sour cream.
- Pour filling over crusts, filling each muffin cup about 3/4 full.
- Bake for 20-25 minutes until set. Let cool completely.
- Top with fresh berries and drizzle with caramel sauce before serving.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Chill mini cheesecakes for at least 2 hours before serving for best texture.
- Customize toppings with different fruits or chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg