Mini Cheesecakes
Delightful bite-sized mini cheesecakes that balance creaminess and tanginess, perfect for any occasion.
Ingredients
For the Cheesecake
- 8 oz cream cheese, softened Make sure it’s at room temperature for a smooth texture.
- 1/2 cup granulated sugar Sweetness is key, but don’t overdo it!
- 1/2 tsp vanilla extract Use real vanilla extract for depth of flavor.
- 1 large egg At room temperature, binds everything together.
- 1/2 cup sour cream Adds tanginess and creaminess.
For the Crust
- 1-2 tbsp graham cracker crumbs Use fresh crumbs for best results.
Toppings
- to taste fresh fruit, chocolate shavings, caramel sauce, or whipped cream Customize based on preferences.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Beat the cream cheese until smooth, about 1-2 minutes.
- Add the sugar and vanilla extract; mix well.
- Beat in the egg until fully incorporated.
- Stir in the sour cream until smooth.
- Line a muffin tin with cupcake liners.
- Spoon a small amount of graham cracker crumbs into each liner, pressing down slightly.
Baking
- Pour the cheesecake mixture over the crumbs, filling each cup about 2/3 full.
- Bake for about 15-18 minutes, or until set with a slight jiggle in the center.
- Allow to cool, then refrigerate for at least 2 hours before serving.
Finishing Touches
- Top with your favorite toppings before serving.
Notes
Make sure cream cheese and egg are at room temperature. Store in an airtight container in the fridge for 3-5 days.