Description
Mini cheesecakes are a delightful treat that captures the creamy, rich essence of traditional cheesecake in a more manageable and portion-friendly format.
Ingredients
- 1 ½ cups of graham cracker crumbs
- ½ cup of granulated sugar
- ½ cup of unsalted butter, melted
- 2 cups of cream cheese, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 2 large eggs
- 2/3 cup of sour cream
- Toppings of your choice (e.g., cherry pie filling, chocolate ganache, fresh fruit)
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, ½ cup of granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- Line a muffin tin with cupcake liners. Press about 2 tablespoons of the graham cracker mixture into the bottom of each liner.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and continue beating until fully incorporated.
- Mix in the vanilla extract and then add the eggs, one at a time, beating well after each addition.
- Fold in the sour cream and mix until just combined.
- Pour the cheesecake filling over the crusts in the muffin tin, filling each liner about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly.
- Allow the cheesecakes to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
- Top with your choice of toppings before serving.
Notes
Use room temperature cream cheese for a smoother batter. Add toppings just before serving to avoid a soggy crust.