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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:
Step 1: Prepare the crust
1. Preheat oven to 325°F (165°C).
2. In a medium bowl, mix crumbs, sugar, and melted butter until well combined.
3. Press crumb mixture into the bottom of a mini muffin tin.
Step 2: Prepare the cheesecake
1. In a large mixing bowl, beat cream cheese until smooth.
2. Add granulated sugar and beat until combined.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Stir in sour cream.
Step 3: Fill and bake
1. Divide cheesecake batter evenly among muffin tin cups.
2. Bake for 15-18 minutes or until edges are set and centers are slightly jiggly.
3. Allow cheesecakes to cool completely in pan.
Step 4: Top and serve (optional)
1. Top with fresh fruit, caramel sauce, or whipped cream.
2. Serve and enjoy!
Tips:
– Use a mini muffin tin to achieve uniform size.
– Don’t overmix the cheesecake batter.
– Let cheesecakes cool completely to prevent cracking.
– Experiment with different toppings for unique flavor combinations.