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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of each muffin cup to form crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Mix until combined.
- Scoop filling onto crusts, filling each cup nearly to the top.
- Bake for 20-25 minutes until set. Remove from oven and let cool.
- Chill in refrigerator for at least 2 hours. Top with fresh fruit or sauce before serving.
Notes
- Use full-fat cream cheese for a richer texture.
- Chill the cheesecakes thoroughly before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg