Description
Irresistible Mini Cheesecakes with Buttery Graham Crust
Ingredients
Scale
- 1 cup Graham Cracker Crumbs
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter
- 16 oz Cream Cheese
- 1/2 cup Sour Cream
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin pan with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs and granulated sugar until well blended. Melt the unsalted butter and pour it into the mixture, stirring until moistened.
- Divide the crust mixture evenly among the lined muffin cups, pressing it down firmly. Bake for about 5 minutes or until set and lightly golden.
- In a stand mixer or large bowl, beat cream cheese and sour cream until smooth. Gradually add granulated sugar and vanilla, then add eggs one at a time, mixing until just combined.
- Pour the cheesecake filling evenly into each crust, filling nearly to the top.
- Bake the cheesecakes for 17–20 minutes until the edges are set but the centers jiggle slightly.
- Allow the cheesecakes to cool in the pan for 1 hour, then refrigerate for 3–4 hours or overnight.
Notes
- Substitute with gluten-free graham crackers for a gluten-free version.
- Brown sugar can be used for a richer flavor.
- Can substitute with coconut oil for a dairy-free option.
- Use low-fat cream cheese for a lighter version.
- Plain Greek yogurt works as a substitute for sour cream.
- Vegan alternative: use flax eggs.
- Almond extract can be a fragrant alternative.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 60 mg