Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Fresh berries or fruit for topping
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter, then press into the bottoms of muffin liners to form crusts.
- In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, then vanilla and sour cream, mixing well after each addition.
- Spoon the filling over crusts, filling each liner about 3/4 full.
- Bake for 20-25 minutes until centers are set.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Top with fresh berries or fruit before serving.
Notes
- Use full-fat cream cheese for best flavor and texture.
- Chill mini cheesecakes for at least 2 hours to allow flavors to meld.
- Customize toppings with different fruits or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg