Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- Fresh berries 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. Press evenly into the bottom of each liner.
- Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well. Fold in sour cream.
- Pour filling over crusts, about 2/3 full.
- Bake for 20-25 minutes until set. Cool completely and refrigerate for at least 2 hours.
- Top with fresh berries before serving.
Notes
- Ensure cream cheese is softened for smooth filling.
- Chill min for minimum 2 hours for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg