Mini Cheesecakes
Delightful and comforting mini cheesecakes that are perfect for sharing or enjoying solo.
Ingredients
For the cheesecake base
- 8 oz cream cheese, softened Provides a rich and creamy base
- 1/2 cup sugar Adds sweetness and balances flavors
- 1 tsp vanilla extract Enhances the overall flavor
- 1/2 cup sour cream Adds tanginess and creaminess
- 2 large eggs Binds the mixture for structure
For the crust
- 12 mini graham cracker crusts Forms the base with a pleasant crunch
For the toppings
- Toppings of choice (e.g., fruit, chocolate, caramel) Adds variety and flair
Instructions
Preparation
- Preheat your oven to 325°F.
- In a mixing bowl, combine the softened cream cheese and sugar and blend until smooth and creamy.
- Add the vanilla extract and mix until fully blended.
- Incorporate the sour cream and stir until there’s a uniform consistency.
- Lightly beat the eggs in a separate bowl, then add them to the main mixture and mix until fully incorporated.
Baking
- Fill each mini graham cracker crust with the cheesecake mixture about three-quarters full.
- Bake in the preheated oven and check for doneness; they should set with a slight jiggle in the center.
- Allow the cheesecakes to cool at room temperature, then refrigerate for at least 2 hours.
Serving
- Add your favorite toppings before serving.
Notes
Ensure cream cheese is softened before mixing, avoid overmixing to prevent cracking, and store leftovers in the refrigerator.