Description
Delightful mini cheesecakes featuring a creamy filling, graham cracker crust, and topped with fresh berries, perfect for any celebration.
Ingredients
Scale
- 16 oz of cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Fresh blueberries
- Fresh strawberries
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F (163°C) and prepare a muffin tin.
- Mix together graham cracker crumbs and melted butter until well-coated.
- Spoon the crumb mixture into each muffin cup and press down to form the crust.
- Beat cream cheese and sugar in a large bowl until light and fluffy.
- Stir in sour cream, vanilla extract, and eggs until combined.
- Fill each muffin cup with cheesecake mixture, about three-quarters full.
- Bake for 18-20 minutes until edges are set and centers jiggle slightly.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the fridge for at least 4 hours or overnight.
- Top with whipped cream and fresh berries before serving.
Notes
These mini cheesecakes can be made ahead of time and freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 120
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cheesecake, dessert, baking, mini cheesecakes, festive desserts