Mini Cheesecakes
These Mini Cheesecakes are small, creamy, and perfect for parties or a cozy weeknight treat, featuring a buttery graham cracker crust and customizable toppings.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Use room temperature for best results.
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs Add one at a time.
- 1/2 cup sour cream Stir in until just combined.
Crust
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a muffin tin with liners or spray lightly.
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and vanilla, mixing until combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the sour cream until just combined.
- In a separate bowl, mix the graham cracker crumbs with melted butter and press the crumb mixture into the bottom of muffin tin liners.
- Pour the cheesecake batter over the crusts, bake for 15-20 minutes or until set, then let cool and refrigerate before serving.
Notes
For best texture, cool completely and refrigerate for at least 2 hours. Store in an airtight container in the fridge for up to 4 days, or freeze for longer.