Description
Delightful mini cheesecakes with a buttery graham cracker crust, rich cream cheese filling, and optional toppings like fresh berries or caramel.
Ingredients
Scale
- 2 cups graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, full-fat
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (162°C).
- In a mixing bowl, combine crushed graham crackers and melted butter until resembling wet sand. Press into mini cheesecake pans to form the crust.
- Beat the cream cheese with a mixer until smooth. Gradually add sugar until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Pour the filling over the crust, filling each pan about ¾ full. Bake for 18-20 minutes until centers are set but slightly jiggly.
- Cool at room temperature for 10 minutes, then chill in the refrigerator for at least 2 hours.
- Serve with optional toppings such as fresh berries or whipped cream.
Notes
Allow cream cheese to reach room temperature for a smoother batter. If using dark or nonstick pans, reduce baking time slightly to avoid over-browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mini cheesecakes, dessert, New York style cheesecake, family recipe, easy baking