Mini Cheesecakes
Delightful bite-sized cheesecakes that are simple to make and perfect for any occasion!
Ingredients
For the Crust
- 1 cup graham cracker crumbs You can swap with your favorite cookie.
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 8 oz cream cheese, softened Low-fat cream cheese can be used.
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs Add one at a time.
- 1/4 cup sour cream
Toppings
- Toppings of choice (e.g., fruit, chocolate, caramel) Get creative with your toppings!
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs with melted butter. Press the mixture into the bottom of muffin liners in a muffin tin.
Making the Filling
- In another bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add sugar and vanilla extract, mixing well.
- Add eggs one at a time, mixing after each addition.
- Stir in sour cream until everything is smooth.
Baking
- Pour the cheesecake mixture over the crusts in the muffin tin.
- Bake for 15-20 minutes until the tops are set and slightly golden.
- Let them cool and refrigerate for at least 2 hours before serving.
Serving
- Top with selected toppings before serving.
Notes
These can be prepared ahead of time and kept in the fridge for up to 4 days. Serve with coffee or milk for a perfect pairing.