Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Instructions
- Preheat the oven to 325°F (163°C) and prepare a muffin tin with cupcake liners for easy removal.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture holds together when squeezed; press firmly into the bottom of each muffin liner.
- In another bowl, beat the softened cream cheese and sugar until completely smooth, ensuring there are no lumps.
- Add the vanilla extract followed by each egg one at a time while mixing on low speed; then gently fold in the sour cream until combined.
- Pour the filling over the crusts in each muffin cup until about three-quarters full; avoid overfilling to prevent spills during baking.
- Bake for approximately 18-20 minutes or until edges are set but centers remain slightly jiggly; let cool completely before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 20 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: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg