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Mini Cheesecakes

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Delightful mini cheesecakes with a creamy texture and crunchy graham cracker crust, perfect for parties or as a sweet snack.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup graham cracker crumbs
  • Mini cupcake liners

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Line a mini muffin tin with cupcake liners.
  3. In a mixing bowl, beat the cream cheese until smooth.
  4. Add the sugar and vanilla extract, mixing until well combined.
  5. Incorporate the eggs one at a time, mixing until just blended.
  6. Fold in the sour cream until smooth.
  7. Spoon about 1 tablespoon of graham cracker crumbs into the bottom of each liner.
  8. Pour the cheesecake batter over the crumbs, filling each liner about 3/4 full.
  9. Bake for 15-18 minutes or until the centers are set.
  10. Remove from oven and let cool before serving.
  11. Top with your choice of toppings before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months.

Nutrition

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