Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- Fresh berries for topping
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of each liner.
- Beat softened cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
- Fold in sour cream. Spoon the filling over the crusts.
- Bake for 15-18 minutes until set. Remove and cool completely.
- Top with fresh berries before serving. Refrigerate until ready to serve.
Notes
- For a richer flavor, add a teaspoon of lemon zest to the filling.
- Chill cheesecakes for at least 4 hours for best texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg