Description
Creamy, perfectly portioned mini cheesecakes with a buttery graham cracker crust, baked until just set and chilled for an easy, elegant dessert.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
- 450 g (16 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 pinch salt
Instructions
- Preheat the oven to 160°C (325°F) and line a muffin tin with paper liners.
- In a bowl, mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand.
- Press about 1 tablespoon of the crust mixture into each muffin liner to form an even base.
- In another bowl, beat the softened cream cheese until smooth.
- Add 1/2 cup sugar and mix until creamy.
- Beat in the eggs one at a time, then mix in the vanilla extract, sour cream, and salt until just combined.
- Divide the cheesecake filling evenly among the prepared cups, filling each almost to the top.
- Bake for 18 to 20 minutes, until the centers are just set.
- Let the mini cheesecakes cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Top with fresh berries, fruit compote, chocolate, or caramel after chilling.
- Add lemon zest for a citrus twist or melted chocolate for a richer flavor.
- Crushed cookies can be used instead of graham crackers for the crust.
- Avoid overmixing and overbaking to help prevent cracks.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
- Serve chilled; reheating is not needed.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 70 mg
