Description

These mini cheesecakes are the perfect bite-sized treat! With a buttery graham cracker crust and a creamy, rich cheesecake filling, they’re versatile and easy to make. They’re a showstopper at parties, an indulgent weeknight dessert, or a fun baking project for the weekend. Top them with fresh berries, chocolate drizzle, or caramel for an extra layer of flavor and beauty. These little cheesecakes are sure to satisfy your sweet tooth!

Ingredients

For the Crust:

•1 cup graham cracker crumbs

•2 tbsp granulated sugar

•4 tbsp unsalted butter, melted

For the Cheesecake Filling:

•16 oz (2 packages) cream cheese, softened

•1/2 cup granulated sugar

•2 large eggs

•1 tsp vanilla extract

•1/4 cup sour cream

•1 tbsp all-purpose flour

Cook Mode Prevent your screen from going dark

Instructions

1.Prep: Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.

2.Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Spoon about 1 tablespoon of the mixture into each cupcake liner, pressing down firmly to create an even crust. Bake for 5 minutes, then remove from the oven and let cool.

3.Prepare the Filling: In a large bowl, beat the cream cheese until smooth using an electric mixer. Add the sugar and mix until combined. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract, sour cream, and flour, and mix until smooth and creamy.

4.Fill and Bake: Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full. Bake for 15-17 minutes, or until the centers are just set and slightly jiggle when shaken. Avoid overbaking; they’ll firm up as they cool.

5.Cool: Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours or until thoroughly chilled.

6.Serve: Top with your favorite toppings like fresh fruit, chocolate shavings, or caramel sauce. Enjoy!

Notes

•Make-Ahead: These mini cheesecakes can be made up to 2 days in advance. Store them in the refrigerator in an airtight container.

•Add-Ins: Customize the flavor by mixing in chocolate chips, cookie crumbs, or fruit puree into the batter before baking.

•Substitutions: You can use digestive biscuits or vanilla wafers instead of graham crackers for the crust.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 230
Sugar: 14g
Sodium: 160mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 4g
Cholesterol: 60mg