Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- Fresh berries and fruit sauce for topping
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press into mini muffin tins lined with paper liners.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing well.
- Fold in sour cream until combined. Spoon the filling into prepared crusts.
- Bake at 325°F (160°C) for 20 minutes. Cool completely.
- Top with berry sauces and fresh berries before serving.
Notes
- Chill cheesecakes for at least 2 hours before serving for best texture.
- You can substitute sour cream with Greek yogurt for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg