Description
These delightful mini cheesecakes combine creamy cheese with a buttery crust, perfect for sharing joy and creating memories.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar (or brown sugar)
- ½ cup unsalted butter, melted (or coconut oil)
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
Instructions
- Preheat the Oven: Set it to 325°F (160°C).
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs with sugar and melted butter until it resembles wet sand. Press into the bottoms of mini muffin tins.
- Mix the Filling: Beat the cream cheese until creamy, then gradually mix in sugar and eggs. Fold in sour cream and any flavorings.
- Pour and Bake: Spoon filling over crusts until just below the rim and bake for about 20 minutes until set but slightly jiggly.
- Cool and Chill: Let cool in the pan, then refrigerate for at least two hours or overnight.
- Serve and Enjoy: Release from the tin and garnish with berries, chocolate sauce, or whipped cream.
Notes
Opt for low-fat cream cheese to reduce calorie count. Fresh fruits can be added for nutrients and natural sweetness.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini cheesecakes, dessert, easy recipe, cream cheese, summer treat