Mini Cheesecake
These bite-sized mini cheesecakes transform your kitchen into a gourmet bakery, perfect for any gathering or personal indulgence.
Ingredients
For the Crust
- 1 cup Graham cracker crumbs Crushed into fine crumbs
- 4 tablespoons Melted butter To mix with the crumbs
For the Filling
- 16 ounces Cream cheese Use full-fat cream cheese at room temperature
- 1/2 cup Granulated sugar To sweeten the filling
- 2 large Eggs For binding the mixture
- 1/2 teaspoon Vanilla extract For flavoring
- 1/2 cup Sour cream For added creaminess
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Crush the graham crackers into fine crumbs and mix with melted butter.
- Press the mixture into the bottom of muffin liners in a mini muffin pan.
- Pre-bake the crust for about 5 minutes.
Making the Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and mix well.
- Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
- Stir in the vanilla extract and sour cream until the mixture is smooth and creamy.
Baking
- Fill the cupcake liners about 2/3 full with the cheesecake batter.
- Bake for 18-20 minutes, or until the centers are slightly jiggly.
- Remove from the oven and let them cool completely before refrigerating for at least 2 hours.
Notes
Mini cheesecakes can be topped with various fruits, sauces, or whipped cream for decoration. They can be stored in an airtight container in the fridge for up to four days or frozen for up to two months.