Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 325°F (163°C) and line a 12-count muffin pan with cupcake liners.
- Combine graham cracker crumbs and granulated sugar, then add melted butter and stir until crumbly. Press mixture into muffin liners and bake for 5 minutes.
- Beat cream cheese and sour cream until smooth, then gradually add sugar and vanilla. Mix in eggs one by one at low speed.
- Pour cheesecake filling over crusts, filling almost to the top. Bake for 17-20 minutes until edges are set and centers are slightly jiggly.
- Turn off the oven and let mini cheesecakes cool in the pan for 1 hour, then refrigerate for at least 3-4 hours before serving.
Nutrition
Notes
Ensure all ingredients are at room temperature before mixing for a smooth filling. You can use various toppings like fresh fruits or chocolate swirls to personalize your mini cheesecakes.
