Description
These mini cheesecakes are irresistibly creamy and perfectly portioned bites of joy. Featuring a graham cracker crust and a smooth, rich cream cheese filling flavored with vanilla and sour cream, they are baked to perfection and chilled to set. Perfect for dessert parties or anytime you crave a delightful sweet treat.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecakes.
- Prepare crust mixture: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened and crumbly.
- Form crusts: Grease a muffin tin, then press the graham cracker mixture firmly into the bottom of each cup to form the crust layer.
- Mix cream cheese base: In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until the mixture is completely smooth and creamy.
- Add eggs: Add the eggs one at a time, blending well after each addition to ensure a smooth batter without lumps.
- Incorporate sour cream: Stir in the sour cream until fully combined, creating a rich and velvety cheesecake filling.
- Fill crusts: Pour the cream cheese mixture evenly over the prepared graham cracker crusts in the muffin tin.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the cheesecakes are set and the edges are slightly firm but the centers still slightly jiggly.
- Cool and chill: Remove the cheesecakes from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours to fully set before serving.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the batter.
- Press the crust mixture firmly for a compact base that holds together well.
- Do not overbake; cheesecakes will continue to firm up as they cool.
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
- Optionally, top with fresh fruit, fruit preserves, or a drizzle of chocolate before serving.
