Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C) and prepare a muffin tin by lining it with cupcake liners. The aroma of baking fills the air as the oven heats.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. It should resemble wet sand that holds together when pressed.
- Beat softened cream cheese in another bowl until smooth, then gradually add sugar and vanilla extract until fully incorporated. The mixture will become velvety and creamy.
- Add eggs one at a time into the mixture, mixing thoroughly after each addition until smooth and creamy with no lumps.
- Stir in sour cream gently until well combined; it should lighten the filling’s density while keeping it rich.
- Pour the cream cheese mixture over each crust in muffin tins, leaving about an eighth-inch gap at the top. Bake for 15–20 minutes or until the centers are set but still slightly jiggly.
- Allow them to cool completely before transferring to the fridge; chill for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (80g)
- Calories: 250
- Sugar: 13g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg