Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Fresh berries for topping
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Divide mixture into paper-lined muffin tins, pressing down to form crusts.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition. Fold in sour cream.
- Spoon batter over crusts in muffin tins, filling each about 3/4 full. Bake for 20-25 minutes until set.
- Cool completely, then top with fresh berries before serving.
Notes
- Lining your muffin tin with paper liners makes for easy removal.
- Chill the cheesecakes for at least 2 hours before serving for best texture.
- You can substitute berries with other toppings like chocolate chips or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg