Mini Cheesecakes
Mini cheesecakes are a delightful twist on the classic dessert. They are easy to make, serve, and enjoy, making them perfect for parties or as a sweet snack at home.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar for crust
- 1/2 cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened
- 1/2 cup sugar for filling
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
Preparation
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of muffin cups.
Making the Filling
- In a separate bowl, beat cream cheese until smooth. Gradually add 1/2 cup sugar and mix until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
- Pour the cream cheese mixture over the crusts in muffin cups.
Baking
- Bake for 20-25 minutes or until set.
- Let them cool, then refrigerate before serving.
Notes
Serve mini cheesecakes chilled for the best flavor and texture. You can top them with fresh fruit, chocolate sauce, caramel, or whipped cream. Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 2 months. Press the crust down firmly for a sturdy base.