Description

Mini cheesecakes are the perfect bite-sized indulgence, beautifully combining a silky cream cheese filling with a buttery graham cracker crust. These delightful treats are not only easy to prepare but also versatile, allowing you to customize them with various toppings and flavors for any occasion. Whether you’re hosting a gathering or enjoying a cozy night in, these mini cheesecakes will surely impress your guests and satisfy your sweet cravings.

Ingredients

Scale

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sour cream
1 tsp vanilla extract
2 large eggs

Instructions

Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into lined muffin tins.
In another bowl, beat softened cream cheese and sour cream until smooth. Add sugar and vanilla; mix well. Incorporate eggs one at a time while mixing gently.
Spoon the filling over the crusts until nearly full and tap lightly to eliminate air bubbles.
Bake for 20-25 minutes until edges are set but the center remains slightly jiggly. Cool at room temperature for one hour before refrigerating for at least two hours.
Serve topped with fresh fruit or chocolate sauce.

Nutrition

Serving Size: 1 mini cheesecake (70g)
Calories: 210
Sugar: 13g
Sodium: 140mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 3g
Cholesterol: 65mg

Keywords: Experiment with different crusts using chocolate cookies or nuts for added flavor. Customize the filling by adding lemon zest or fruit purees. Store mini cheesecakes in an airtight container in the refrigerator for up to five days.