Description
Mini cheesecakes with a graham cracker crust.
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
- Bake crusts for 5 minutes. Remove from oven and let cool.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth.
- Beat in sour cream and vanilla extract.
- Add eggs one at a time, beating on low speed until just combined. Do not overmix.
- Pour cream cheese mixture over cooled crusts, filling each liner about two-thirds full.
- Bake for 18-22 minutes, or until the centers are just set.
- Let cheesecakes cool completely in the muffin tin on a wire rack.
- Refrigerate for at least 2 hours before serving.
Notes
- You can top with fruit, whipped cream, or chocolate sauce before serving.
- Mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: mini cheesecakes, cheesecake, dessert, graham cracker crust