Mini Cheesecake
Delightful mini cheesecakes that are easy to whip up, perfect for celebrations, movie nights, or treating yourself after a long day.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the filling
- 16 oz cream cheese, softened
- 0.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cups sour cream optional for extra creaminess
Optional toppings
- fresh berries or chocolate chips for serving
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press about one tablespoon of this mixture into the bottom of each muffin cup lined with a paper liner.
- In a large mixing bowl, beat the softened cream cheese and sugar together until creamy and smooth.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla and sour cream.
- Spoon the creamy filling into each prepared crust, filling them about three-quarters full.
- Bake for about 20-25 minutes, or until the centers are set but still slightly jiggly.
- Once cooled, let them chill in the fridge for at least two hours.
Notes
Don’t Overmix: When mixing the filling, avoid over-whipping it. This keeps your cheesecakes from being too airy. Flavor It Up: Add lemon zest or your favorite jam on top before serving. Store leftovers in the fridge for up to 3 days or freeze for later.