Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh fruit or sauce, for topping
Instructions
- Preheat your oven to 325°F (160°C) and mix together the graham cracker crumbs and melted butter until they resemble wet sand.
- Press the crumb mixture into the bottom of muffin tins or liners using a flat-bottomed measuring cup for an even crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, scraping down any clumps.
- Add one egg at a time while mixing thoroughly after each addition, then stir in the vanilla extract and sour cream until fully combined.
- Carefully pour the cheesecake batter over each crust until they are three-quarters full, leaving space for them to rise.
- Bake for 20-25 minutes until set but still slightly jiggly in the center, then allow them to cool completely before adding toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg