Mini Cheesecakes
Mini Cheesecakes are a quick and easy way to make decadent desserts bite sized! It has the same buttery sweet crust, and rich creamy filling as a big cheesecake, but in the size you can hold in your hand!
Servings: 12 servings
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 3 tablespoons sugar
Cheesecake Filling
- 2 (8-ounce) blocks softened cream cheese
- ¼ cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- ½ cup sugar
- 2 large eggs
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with liners and set aside.
Graham Cracker Crust
- In a small bowl, combine the 1 cup graham cracker crumbs, 4 tablespoons melted butter, and 3 tablespoons sugar.
- Add about 1 tablespoon of the mixture into each muffin cup and press it down firmly. Bake the crust for 5 minutes.
Cheesecake Filling
- In a separate bowl, whisk the 2 (8-ounce) blocks softened cream cheese and ¼ cup sour cream. Add in the 1 teaspoon lemon juice, 1 teaspoon vanilla, and ½ cup sugar. Add in the 2 large eggs and beat until smooth.
- Scoop the filling into each crust-lined muffin tin until they are each nearly full.
- Bake for 16-20 minutes or until the cheesecakes are set in the middle. Remove from the oven and cool at room temperature.
- Refrigerate for 3 hours or overnight. Top with whipping cream and fruit if desired.
Video
Nutrition
Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 90mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 194IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.4mg
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