Description
Delightful mini cheesecakes with a creamy filling and buttery graham cracker crust, perfect for sharing with friends and family.
Ingredients
Scale
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 (8 oz) package cream cheese, softened
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix crushed graham crackers, melted butter, and 1 tablespoon sugar until it resembles wet sand. Press mixture into the bottom of a lined muffin tin and bake for 10 minutes until golden. Let cool.
- Beat softened cream cheese with an electric mixer until smooth. Gradually add remaining sugar and mix on medium speed. Incorporate sour cream, vanilla, and eggs one at a time, blending until just combined.
- Scoop filling into each cooled crust, filling each cup about ¾ full. Bake for 22-25 minutes or until centers are set but slightly jiggly. Turn off oven and crack the door, allowing cheesecakes to cool gradually.
- Refrigerate for at least 4 hours or overnight to enhance creaminess.
- Before serving, top with fresh fruit or a drizzle of chocolate sauce.
Notes
For variations, consider using gingersnaps for the crust or topping with different fruits. Ensure ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, dessert, mini cheesecakes, cream cheese, holiday dessert