Mini Cheesecakes
Delightful, bite-sized wonders with a creamy filling and crunchy crust, perfect for any occasion.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Ensure it’s at room temperature for a smooth consistency.
- 1/2 cup granulated sugar Can be substituted with coconut sugar or a sugar substitute.
- 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
- 2 large eggs Use organic or free-range for better quality.
- 1/2 cup sour cream Can be replaced with Greek yogurt for a tangy kick.
Crust
- 1/2 cup graham cracker crumbs Can use crushed crackers or store-bought crumbs.
- 1/4 cup butter, melted Can be replaced with melted coconut oil.
Toppings
- to taste Toppings of your choice (fresh fruits, chocolate drizzle, or whipped cream) Get creative!
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Add in the eggs, one at a time, mixing well after each addition.
- Gently fold in the sour cream, being careful not to overmix.
Crust Preparation
- Mix the graham cracker crumbs with melted butter until it resembles wet sand.
- Line a muffin tin with cupcake liners and press about a tablespoon of the crumb mixture into each liner.
Baking
- Pour the cheesecake batter into each cup, filling them about two-thirds full.
- Bake for about 20-25 minutes until the cheesecakes are just set.
- Cool at room temperature before refrigerating for at least 2 hours.
Serving
- Top with your chosen toppings before serving.
Notes
Store leftovers in an air-tight container in the fridge for up to a week. Can also be frozen for about a month.