Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- Fresh berries for topping
Instructions
- Preheat the oven to 325°F (160°C) and prepare a mini muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottoms of the muffin cups.
- In a large bowl, beat the softened cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, beating well after each addition. Mix in sour cream until smooth.
- Spoon the filling over the crusts in the muffin tins, filling each about 3/4 full.
- Bake for 20-25 minutes until set and slightly browned. Let cool completely.
- Top with fresh berries before serving. Chill if desired for extra firmness.
Notes
- Ensure cream cheese is softened for smooth batter.
- Graham cracker crusts can be prepared ahead and stored in an airtight container.
- Chill cheesecakes for at least 2 hours for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg