Description
Creamy, bite-sized mini cheesecakes with a buttery graham cracker crust, perfectly portioned for parties and easy entertaining.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fruit topping (optional)
Instructions
- Preheat the oven to 325°F and line a muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs and melted butter until evenly moistened.
- Press about one tablespoon of the crumb mixture firmly into the bottom of each liner.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently after each addition.
- Mix in vanilla extract and sour cream until just combined.
- Spoon the cheesecake filling over the crusts, filling each liner almost to the top.
- Bake for 18 to 20 minutes, until centers are just set.
- Let cool in the pan, then refrigerate for at least 2 hours.
- Top with fruit topping before serving, if desired.
Notes
- Use room temperature cream cheese for the smoothest texture.
- Chill thoroughly before serving for best results.
- Add toppings just before serving to keep them fresh.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini cheesecake bites, cheesecake party bites, mini cheesecake recipe, bite size cheesecake, party desserts