Description
These bite-sized mini cheesecakes are perfect for parties or any occasion where you want a sweet, creamy dessert. With a delicious graham cracker crust and smooth, velvety filling, they’re a hit with everyone!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
Instructions
- Preheat oven to 325°F (165°C).
- In a small bowl, mix together graham cracker crumbs, 3 tbsp sugar, and melted butter.
- Press the mixture into the bottom of a muffin tin to form mini crusts.
- In a large bowl, beat cream cheese until fluffy.
- Add 1/2 cup sugar and vanilla extract, and mix well.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream until smooth.
- Pour the cream cheese mixture over the prepared crusts.
- Bake for 25 minutes, or until set.
- Allow the mini cheesecakes to cool completely before serving.
Notes
- For a different twist, top with fruit, whipped cream, or a drizzle of chocolate sauce before serving.
- You can use cupcake liners in the muffin tin to make removal easier.
- Refrigerate any leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes