Description
Get ready to wow your friends, family, and party guests with the best mini cheesecakes you’ve ever tasted! Topped with whipped cream and fresh fruit to complement the rich, tangy cheesecake flavor, these individually-portioned mini cheesecakes are everything you love about cheesecake but are ready in half the amount of time!
Ingredients
- 1cup graham cracker crumbs
- 2tablespoons sugar
- 3tablespoons melted butter
- 16ounces cream cheese, softened
- 1/2cup sugar
- 1teaspoon vanilla extract
- 2large eggs
- 1/4cup sour cream
- Whipped cream and fresh fruit for topping
Instructions
Prepare the Crust
Preheat oven to 325°F (163°C).
Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter.
Press the mixture evenly into the bottom of each liner.
Make the Cheesecake Filling
In a mixing bowl, beat cream cheese and sugar until smooth.
Add vanilla extract, eggs (one at a time), and sour cream. Mix until just combined.
Bake the Cheesecakes
Divide the cheesecake batter evenly among the muffin cups.
Bake for 20-22 minutes or until the centers are set.
Let cool at room temperature, then refrigerate for at least 2 hours.
Garnish and Serve
Top with whipped cream and fresh fruit before serving.
Notes
For a chocolate twist, mix cocoa powder into the crust or drizzle melted chocolate on top.
These mini cheesecakes can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1mini cheesecake
- Calories: 220kcal
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg