Description
Delight in these creamy mini cheesecakes that boast a perfect balance of sweetness and tanginess, perfect for any gathering.
Ingredients
Scale
- 8 oz cream cheese (full-fat)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup graham crackers (finely crushed)
- 4 tbsp unsalted butter (melted)
- 1 tbsp sugar (for crust)
Instructions
- Preheat your oven to 325°F (162°C). In a mixing bowl, combine the crushed graham crackers with melted butter and a sprinkle of sugar. Press this mixture into the bottom of a lined muffin tin to form the crust.
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and mix. Incorporate the sour cream, eggs, vanilla extract, and lemon juice until well blended. Be careful not to overmix.
- Pour the cheesecake filling evenly over the prepared crusts. Bake for about 18-20 minutes, or until the edges are set and the centers slightly jiggle. They will continue to set while cooling.
- Allow them to cool at room temperature for 30 minutes before transferring to the fridge. Chill for at least 2 hours to let the flavors meld beautifully.
- Serve with toppings like fresh berries, a drizzle of chocolate sauce, or a light sprinkle of powdered sugar.
Notes
Ensure the cream cheese is at room temperature for easier blending. Avoid overmixing to prevent cracks in the cheesecakes.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: cheesecake, mini desserts, easy dessert, family recipe