Description
Irresistibly creamy mini cheesecakes with a crunchy graham cracker crust, perfect for celebrations or a sweet indulgence.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 2 large eggs
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tbsp sugar (for crust)
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
- Press the crust mixture firmly into the bottoms of muffin tins lined with paper liners.
- Beat the softened cream cheese in a large bowl until smooth.
- Gradually add sugar and mix until fluffy.
- Pour in vanilla extract and sour cream, mixing until well combined.
- Add the eggs one at a time, mixing gently on low speed.
- Pour the creamy filling over the prepared crusts in the muffin tins.
- Bake for 15–20 minutes until the edges are set but the centers are slightly jiggly.
- Cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.
- Top with fresh berries or chocolate drizzle if desired.
Notes
Ensure cream cheese is at room temperature for the best texture. These mini cheesecakes can be made a day in advance.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg