Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 8 oz cream cheese, softened Make sure it's softened for easier mixing.
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Toppings
- Toppings of your choice (e.g., fruit, chocolate, caramel) Customize with your favorites.
Method
Preparation
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each mini cheesecake cup.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, mixing until well incorporated.
- Add eggs one at a time, blending well after each. Stir in sour cream until smooth.
Baking
- Pour the cheesecake batter over the crust in the mini cups.
- Bake for 15-18 minutes or until the edges are set but the centers are still slightly jiggly.
- Let cool completely, then refrigerate for at least 2 hours.
Serving
- Serve topped with your favorite toppings.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 200mgSugar: 8g
Notes
Store mini cheesecakes in an airtight container in the refrigerator for 3-5 days, or freeze for up to 3 months. Use paper liners for easy removal and avoid overmixing the batter after adding eggs to prevent cracks.
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