Description
Delightful mini cheesecakes with a rich and tangy flavor, featuring a buttery graham cracker crust and creamy filling.
Ingredients
Scale
- 16 oz cream cheese, at room temperature
- 1 cup sour cream
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tbsp sugar (for crust)
- Optional: lemon zest, chocolate chips
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Crush the graham crackers and combine with melted butter and sugar. Press into the bottom of each liner and bake for 5 minutes.
- Beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla extract, mixing until fluffy.
- Add the eggs one at a time, mixing until just combined.
- Spoon the mixture over the cooled crust, filling about three-quarters full.
- Bake for 20 minutes until edges are set and center is slightly jiggly.
- Cool at room temperature for 1 hour, then chill in the fridge for at least 4 hours.
Notes
For best results, use room temperature ingredients and do not overmix once eggs are added. Use a water bath to prevent cracks during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 9g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cheesecake, mini cheesecake, dessert, baking, American dessert