Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- Fresh berries and caramel sauce for topping
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter, press into mini muffin tins to form crusts.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream.
- Pour filling over crusts, bake for 18-20 minutes until set. Cool completely before topping.
- Garnish with fresh berries and a drizzle of caramel sauce before serving.
Notes
- Chill cheesecakes for at least 2 hours for best texture.
- Customize toppings with chocolate shavings, fruit, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg