Description
Delightful mini cheesecakes with a creamy texture and rich flavor, perfect for any gathering.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
Instructions
- Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or mini tart pans.
- Combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about a tablespoon into the bottom of each cup. Bake for 5 minutes, then let cool.
- Beat the cream cheese until smooth. Add the sugar and mix until well blended. Gradually mix in the eggs, ensuring not to overbeat. Stir in vanilla extract and sour cream until silky.
- Pour the cheesecake mixture over the cooled crusts, filling each cup ¾ full.
- Bake for about 20-25 minutes, or until the edges are set but the center has a slight jiggle.
- Cool in the oven for 10 minutes. Then let them cool for 30 minutes before chilling in the fridge for at least 4 hours.
- Top with fresh fruit, chocolate, or nuts before serving.
Notes
Ensure all ingredients are at room temperature for best results. Avoid over-mixing to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 310
- Sugar: 20g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: cheesecake, mini cheesecakes, dessert, family recipe, baking