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Mini Cheesecakes

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These mini cheesecakes are perfectly portioned bites of creamy goodness, ideal for parties or a sweet treat.

Ingredients

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  • 2 cups graham cracker crumbs
  • 1/2 cup sugar (divided)
  • 1/2 cup unsalted butter, melted
  • 1 (8 oz) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Mix together the graham cracker crumbs, 1/2 cup sugar, and melted butter until well combined. Press this mixture into the bottom of a muffin tin lined with cupcake liners.
  3. Beat the softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Pour the cream cheese mixture over the prepared crusts in the muffin tin, filling each about 3/4 full.
  6. Place the muffin tin in the oven and bake for 15-20 minutes, or until the cheesecakes are just set.
  7. Remove from the oven and let the mini cheesecakes cool.
  8. Top each cheesecake with a dollop of sour cream and refrigerate for at least 2 hours before serving.

Notes

Use room temperature cream cheese for the best results. Leftovers can be stored in an airtight container for up to 5 days.

Nutrition

Find it online: https://doughgirlbylea.com/mini-cheesecakes/

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