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 powdered sugar
- 1 teaspoon vanilla extract
- 1 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. Spoon into each muffin liner and press down to form crust.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
- Fold in sour cream until combined. Spoon the filling into each crust-lined muffin cup.
- Bake for 20-25 minutes until set. Remove from oven and cool completely.
- Garnish with fresh berries and serve chilled.
Notes
- Make ahead by refrigerating overnight.
- Adjust sweetness by adding more or less powdered sugar.
- Use a piping bag for neater presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg