Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Fresh strawberries or fruit topping (optional)
Instructions
- Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottoms of muffin tins lined with paper liners.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until combined.
- Pour the cream cheese mixture over the crusts in the muffin tins, filling nearly to the top.
- Bake for 20-25 minutes until set and slightly golden. Remove from oven and let cool in the pan for 15 minutes, then refrigerate for at least 2 hours before serving.
- Top with fresh berries or fruit topping before serving for added flavor and visual appeal.
Notes
- Ensure cream cheese is softened for smooth mixing.
- Chill cheesecakes thoroughly to set properly before serving.
- Use fresh fruit for a vibrant presentation and added flavor.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg