Description
Delightful bite-sized mini cheesecakes, creamy and sweet, perfect for parties or snacks.
Ingredients
Scale
- 1.5 cups (165 g) graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 16 ounces (454 g) cream cheese, room temperature
- 1/2 cup (99 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (114 g) sour cream, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard cupcake pan with 18 paper liners.
- In a bowl, combine graham cracker crumbs and 3 tablespoons of granulated sugar. Add melted butter and mix until fully incorporated. Divide this mixture evenly between the cupcake liners and press it firmly into the bottom.
- In a large bowl, beat the cream cheese until smooth. Add 1/2 cup of granulated sugar and mix until smooth. Add the eggs one at a time, mixing until incorporated. Then add the sour cream and vanilla extract, mixing until everything is combined but not over-mixed.
- Distribute the cheesecake batter evenly among the prepared liners. Tap the pan gently to level the batter and remove air bubbles. Bake for 17-19 minutes until set.
- Allow them to cool in the oven with the door cracked for 2-3 minutes. Then remove them and let them cool at room temperature for 30 minutes. Refrigerate for at least 2 hours before serving.
- Optionally, top with strawberry sauce, cherries, or whipped cream before serving.
Notes
For smoother cheesecake, ensure cream cheese is at room temperature. Avoid over-mixing to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: mini cheesecakes, dessert, easy recipe, party treats