Mini Cheesecakes
Indulge in the creamy decadence of these irresistible Mini Cheesecakes, a dessert that's perfect for any occasion. Featuring a buttery graham cracker crust and a rich, velvety cream cheese filling, these bite-sized treats come together with minimal effort and maximum flavor. Lightly sweetened with granulated sugar and infused with vanilla for a classic touch, these cheesecakes strike the perfect balance of tangy and sweet, thanks to a hint of sour cream. The simple preparation involves baking them in a muffin tin, creating the ultimate single-serving dessert that's both elegant and portable. Perfect for parties, weddings, or a casual sweet craving, these Mini Cheesecakes are sure to be the star of your dessert table. Don’t forget to chill before serving for that perfect, creamy bite! Keywords: Mini Cheesecakes, easy cheesecake recipe, single-serving desserts, creamy cheesecake, graham cracker crust.
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Recipe Information
Ingredients
- 150 grams graham crackers
- 80 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 units large eggs
- 60 grams sour cream
- 1 tablespoon all-purpose flour
- 0.25 teaspoon salt
Instructions
Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
In a food processor, crush the graham crackers into fine crumbs. Transfer to a bowl and add the melted butter. Mix until the crumbs are moistened.
Spoon roughly 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly to form a crust at the bottom.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and continue mixing until well combined.
Add the vanilla extract and then the eggs, one at a time, beating on low speed after each addition until just blended.
Mix in the sour cream, flour, and salt. Scrape down the sides of the bowl as needed to ensure everything is thoroughly combined.
Divide the cream cheese mixture evenly among the muffin cups, filling each almost to the top.
Bake in the preheated oven for 20-25 minutes, or until the edges are set, and the centers still jiggle slightly.
Remove from the oven and let cool in the pan for 30 minutes. Then chill in the refrigerator for at least 2 hours before serving.
Once chilled, remove the cheesecakes from the muffin tin and remove the paper liners before serving.
Nutrition Facts
Calories |
3570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.5 g | 352% | |
| Saturated Fat | 151.4 g | 757% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 179.6 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 645 mg | 50% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
