Description
Indulge in these delightful Mini Cheesecakes, perfect for any occasion. These individual, bite-sized treats are creamy, rich, and topped with fresh berries for a burst of flavor. Easy to make and even easier to enjoy!
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For Garnish (Optional):
- Fresh berries or fruit topping
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
- Make the Crust: Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into muffin cups.
- Prepare Filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream; mix until just combined.
- Fill and Bake: Spoon filling over crusts. Bake for 18–22 minutes until set but slightly jiggly.
- Cool and Chill: Cool in the pan, then refrigerate for at least 2 hours.
- Serve: Top with berries or fruit before serving.
Notes
- Mini cheesecakes can be made a day ahead and refrigerated.
- For added flavor, swirl in fruit preserves or drizzle with chocolate or caramel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
