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Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (84g) unsalted butter, melted
For the cheesecake:
– 12 ounces (340g) cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
For the topping (optional):
– Fresh fruit (strawberries, blueberries, raspberries)
– Caramel sauce
– Whipped cream
Instructions
1. Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
2. Prepare the crust: In a medium bowl, mix crumbs, sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
3. Prepare the cheesecake: In a large bowl, beat the cream cheese until smooth. Add granulated sugar and beat until combined. Beat in eggs one at a time, followed by vanilla extract.
4. Stir in sour cream.
5. Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 of the way full.
6. Bake for 15-18 minutes or until the edges are set and the centers are slightly jiggly.
7. Allow cheesecakes to cool completely in the pan.
8. Top with fresh fruit, caramel sauce, or whipped cream, if desired.
Tips
– Use high-quality cream cheese for the best flavor.
– Don’t overmix the batter, as this can lead to a dense cheesecake.
– If using fresh fruit, arrange it on top of the cooled cheesecakes just before serving.
– Mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.