Description
These bite-sized cheesecakes feature a graham cracker crust and creamy filling baked in muffin tins for easy individual servings. They are perfect for parties, picnics, or simple homemade treats with endless topping options.
Ingredients
Instructions
1. Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter; press one tablespoon into each liner.
3. Pre-bake crusts for 5 minutes then let cool while preparing filling.
4. Beat cream cheese until smooth, then add 1/2 cup sugar and mix until creamy.
5. Add eggs one at a time, then beat in vanilla extract and sour cream until just combined.
6. Fill each crust three quarters full and tap the pan to remove air bubbles.
7. Bake for 16 minutes or until centers are slightly jiggly.
8. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
9. Carefully peel liners away and top with fresh berries before serving.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: mini cheesecake, muffin tin dessert, baked cheesecakes, individual desserts, easy dessert, party desserts