Mini Cheesecakes
Delightful and creamy mini cheesecakes, perfect for parties or a personal treat. Easy to make and customizable with various flavors and toppings.
Ingredients
Crust ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
Filling ingredients
- 16 oz cream cheese, softened
- 0.5 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.25 cups sour cream
Additional items
- 12 pieces muffin liners For lining the muffin tin
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a muffin tin with 12 muffin liners.
- In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
- Divide the cheesecake batter evenly among the muffin liners, filling each about 3/4 full.
Baking
- Bake in the preheated oven for 20 minutes, or until the centers are just set.
- Remove from the oven and let the mini cheesecakes cool in the muffin tin for about 10 minutes.
- Transfer them to a wire rack to cool completely.
Chilling
- Once cooled, refrigerate the mini cheesecakes for at least 2 hours before serving.
Notes
Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing to prevent cracking. Use a water bath to prevent cracks and cool gradually in the oven.