Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- Fresh berries and fruit syrup for topping
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Spoon into the liners and press down to form crusts.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix until well combined.
- Pour the filling over the crusts, filling each about 3/4 full.
- Bake for 18-20 minutes until set. Cool completely before topping.
- Top with fresh berries and fruit syrup before serving.
Notes
- Chill cheesecakes for at least 2 hours for best texture.
- You can customize toppings with various fruits or chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg