Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Fresh berries for topping
Instructions
- Preheat oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until crumbly. Press into mini muffin tins to form crusts.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing well. Incorporate eggs one at a time, then mix in sour cream.
- Pour the filling over crusts, filling each about 3/4 full. Bake for 18-20 minutes until set.
- Allow to cool, then refrigerate for at least 2 hours. Top with fresh berries before serving.
Notes
- Ensure cream cheese is softened for smooth filling.
- Chill cheesecakes thoroughly for best texture.
- Use a variety of fresh berries for colorful toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg