Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
½ cup granulated sugar (for filling)
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
Pinch of salt
Instructions
Preheat oven to 325°F (160°C)
Line a 12-cup muffin tin with paper liners
Combine graham cracker crumbs, sugar, and melted butter; press into cupcake liner bases
Bake crusts for 10 minutes, cool slightly
Beat cream cheese, sugar, and salt until smooth
Add eggs one at a time, mixing well after each
Stir in vanilla and sour cream until fully incorporated
Pour filling into prepared crusts
Bake at 325°F (160°C) for 20-22 minutes
Cool in the oven, then chill for 2 hours before serving
Notes
Use room-temperature cream cheese for smooth batter. Greek yogurt works as a sour cream substitute for extra tang. Chill fully to avoid runny texture. Store in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 150mg