Mini Cheesecakes
250kcal
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling Ingredients
- 16 oz cream cheese, softened Use room temperature for a smooth filling.
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs Add one at a time and mix gently.
- 1/2 cup sour cream Optional for extra creaminess.
Method
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup of sugar, and melted butter until combined. Press this mixture into the bottom of muffin liners in a muffin tin to form the crust.
- In another large bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and vanilla, and mix until well combined.
- Add the eggs one at a time, mixing only until combined.
- Optionally fold in the sour cream for extra creaminess.
- Pour the cream cheese mixture over the crust in the muffin tin.
Baking
- Bake for 15-20 minutes, or until the edges are set and the center is slightly jiggly.
- Let cool completely, then refrigerate for at least 2 hours before serving.
Serving
- Take them from the fridge and remove the liners. Add toppings like fresh berries, fruit compote, chocolate sauce, caramel, or whipped cream. Serve on a small plate or a dessert tray.
Nutrition
Serving1gCalories250kcalCarbohydrates20gProtein3gFat18gSaturated Fat11gSodium150mgSugar10g
Notes
Cover the cooled cheesecakes with plastic wrap or put them in an airtight container. They can be stored in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer for up to 1 month and thaw in the fridge before serving.