Description
Indulge in these delightful Mini Cheesecakes that are perfect for any occasion. These individual cheesecakes are creamy, rich, and topped with your favorite fruits or compote for a burst of flavor.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Optional Toppings:
- Fresh berries
- Fruit compote
- Whipped cream
Instructions
- Preheat the oven: Heat the oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
- Prepare the Crust: Mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press mixture into muffin liners and bake for 5 minutes.
- Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream.
- Bake: Divide batter into muffin cups and bake for 15–18 minutes until set. Cool, then refrigerate for at least 2 hours.
- Serve: Top with desired toppings before serving.
Notes
- Use cupcake liners for easy removal.
- Cheesecakes can be made ahead and stored in the fridge.
- You can use Greek yogurt instead of sour cream.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
