Description
Delightful mini cheesecakes with a rich, creamy texture, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 pre-made graham cracker crust or mini crusts
- Fresh fruit or chocolate for topping (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the cream cheese by beating it in a mixing bowl until smooth.
- Add the granulated sugar and vanilla extract and mix until well combined.
- Incorporate the eggs one at a time, mixing thoroughly each time.
- Add the sour cream and mix until you have a smooth batter.
- Fill the crust(s) with the cheesecake mixture, filling them about 3/4 full.
- Bake for 20-25 minutes or until set; the centers may be slightly jiggly.
- Cool the mini cheesecakes to room temperature.
- Chill in the refrigerator for at least 4 hours before serving.
- Top with fresh fruit, chocolate, or your choice of toppings before serving.
Notes
Store leftovers in the refrigerator for up to 3-5 days or freeze them for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg