Mini Cheesecakes
Delightful mini cheesecakes with a buttery graham cracker crust and a creamy filling, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 155 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup sour cream
- Toppings of your choice (e.g., fruit, chocolate, whipped cream)
Instructions
- Preheat the oven to 325°F (160°C).
- Create the graham cracker crust by mixing the crumbs with melted butter and pressing into muffin liners.
- Blend the softened cream cheese until smooth, then add granulated sugar and vanilla extract.
- Add the eggs one at a time, mixing well, then incorporate the sour cream.
- Pour the cheesecake mixture over the crust, filling each cup 2/3 full.
- Bake for 15-20 minutes until edges are set and center is jiggly.
- Cool for a bit, then refrigerate for at least 2 hours.
- Add your favorite toppings before serving.
Notes
Ensure cream cheese is at room temperature for easier blending. Store cheesecake bites in an airtight container for up to 5 days or freeze for 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 6g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg