Mini Cheesecakes
These mini cheesecakes are creamy, customizable, and perfect for any occasion, offering a bite-sized piece of happiness.
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened Opt for full-fat for the best texture.
- 1/2 cup granulated sugar Can substitute with alternatives like maple syrup.
- 1 teaspoon vanilla extract Use pure vanilla for better flavor.
- 2 large eggs Can replace with flax eggs for vegan option.
- 1/2 cup sour cream Greek yogurt can be used as a substitute.
For the crust
- 1/2 cup graham cracker crumbs Substitute with crushed cookies if preferred.
- 1/4 cup butter, melted Coconut oil can be used for a gluten-free option.
Toppings
- to taste fresh fruits, chocolate drizzle, etc. Customize as per preference.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
- Add the eggs one at a time, mixing gently after each addition.
- Gently fold in the sour cream.
- In a separate bowl, mix the graham cracker crumbs and melted butter.
- Line a muffin tin with cupcake liners and press the crumb mixture firmly into the bottom of each cup.
- Pour the cheesecake batter over the crust, filling each liner about two-thirds full.
Baking
- Bake for 20-25 minutes or until set in the middle.
- Let cool at room temperature before transferring to the fridge.
- Chill for at least 2 hours.
Serving
- Top with your choice of toppings before serving.
Notes
These mini cheesecakes store well in the fridge for up to 5 days or can be frozen for up to a month.