Ingredients
Scale
- 1 1/2 cups graham cracker crumbs: This forms the base of the cheesecake, providing that classic, buttery crust.
- 1/4 cup granulated sugar: For a little sweetness in the crust.
- 1/2 cup unsalted butter (melted): To bind the crust together and give it that delicious buttery flavor.
- 16 oz cream cheese (softened): This is the base of the cheesecake filling. It gives the cheesecake that rich, creamy texture.
- 1/2 cup granulated sugar: To sweeten the filling just enough.
- 2 large eggs: Helps the filling set up perfectly.
- 1 tsp vanilla extract: A must for that lovely, warm vanilla flavor.
- 1/2 cup sour cream: Adds richness and a little tang to the filling.
- Fresh fruit for topping (such as strawberries, blueberries, or a mix of your favorites): For the crowning touch, adding freshness and color to each mini cheesecake.
Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a medium-sized bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until everything is well coated.
- Spoon about a tablespoon of the crumb mixture into each muffin cup. Press down firmly with the back of a spoon or your fingers to create a compact, even crust.
- Bake the crusts in the preheated oven for about 8-10 minutes, or until golden and fragrant. Once they’re done, let them cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy. This should take about 2-3 minutes.
- Add the sugar and beat until combined.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Stir in the vanilla extract and sour cream, mixing until smooth and creamy.
- At this point, the cheesecake filling should be thick and velvety, with no lumps.
3. Assemble the Mini Cheesecakes
- Spoon the cheesecake filling into each muffin cup over the cooled graham cracker crusts, filling each about 3/4 of the way full.
- Smooth the tops with the back of a spoon or an offset spatula.
- Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center. They will firm up as they cool.
- Once baked, remove the mini cheesecakes from the oven and let them cool in the tin for 10 minutes. Afterward, transfer them to a wire rack to cool completely.
4. Chill the Cheesecakes
- Once the mini cheesecakes have cooled to room temperature, cover them loosely with plastic wrap or foil and refrigerate for at least 2 hours, or overnight if you have the time. This chilling time is essential for the cheesecakes to set properly.
5. Add the Fruit Toppings
- Once the cheesecakes are chilled, it’s time for the fun part—topping them with fresh fruit!
- Arrange your fresh fruit on top of each mini cheesecake just before serving. You can mix and match your favorite fruits or stick with one variety for a simple, elegant look.
- If you prefer, you can also drizzle a bit of fruit syrup or jam over the top for extra sweetness.
Nutrition
- Serving Size: 12
- Calories: 280
- Fat: 18g
- Carbohydrates: 32g
- Protein: 4g