Description
Indulge in the creamy goodness of mini cheesecakes, where each bite is a perfect balance of sweet and tangy flavors. Nestled in a crunchy graham cracker crust, these desserts are not just visually stunning but also incredibly versatile. Ideal for gatherings or cozy nights in, they offer a customizable treat that will leave everyone asking for more!
Ingredients
Scale
- 1 cup graham crackers, finely crushed
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (162°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, combine the crushed graham crackers and melted butter until crumbly. Press this mixture firmly into the bottom of the lined muffin cups.
- Bake the crusts for about 10 minutes until slightly golden. Allow them to cool.
- In a separate bowl, beat the softened cream cheese and sugar together until smooth. Add vanilla extract and sour cream; mix well.
- Incorporate eggs one at a time, mixing gently after each addition to avoid overmixing.
- Spoon the cheesecake mixture evenly over each cooled crust and tap gently to remove air bubbles.
- Bake for 18-20 minutes until edges are set but centers jiggle slightly. Cool completely before refrigerating for at least 4 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg