These mini cheesecakes are perfect for any occasion. They feature a rich and creamy filling on a graham cracker crust, topped with your favorite fruits or sauces.
Preparation time
20min
Cooking time
18min
Ingredients
12 Servings
- 450 grams cream cheese
- 150 grams graham cracker crumbs
- 150 grams granulated sugar
- 2 large eggs
- 120 grams sour cream
- 75 grams unsalted butter
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 160°C (320°F). Line a muffin tin with paper liners.
Step 2
In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
Step 3
Divide the mixture evenly among the muffin cups and press it firmly into the bottoms to form the crust.
Step 4
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Step 5
Add the sour cream and vanilla extract to the mixture and blend until well combined.
Step 6
Add the eggs one at a time, beating just until combined after each addition.
Step 7
Spoon the cheesecake batter over the crusts in the muffin cups, filling each about 3/4 full.
Step 8
Bake for 15-18 minutes, or until the centers are set. Remove from oven and let cool to room temperature.
Step 9
Refrigerate for at least 2 hours before serving. Top with your favorite fruits or sauces if desired.