These mini cheesecakes are a scrumptious treat that are quick and easy to make. With a creamy and smooth texture and a rich, decadent flavor, these mini cheesecakes are perfect for any occasion. They are ideal for parties, potlucks, or even as a sweet indulgence for yourself. Give yourself a taste of heaven with these delightful bite-sized desserts.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 cup strawberry jam (optional)
- Fresh strawberries for garnish (optional)
Directions
- Preheat the oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated.
- Spoon about a tablespoon of the crumb mixture into each section of a mini cheesecake pan or a muffin tin lined with cupcake liners. Press the crumbs firmly into the bottom of each section to form the crust.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the sour cream and flour to the cream cheese mixture. Beat until well combined and smooth.
- Evenly divide the cream cheese mixture among the crusts in the mini cheesecake pan or muffin tin.
- Bake in the preheated oven for about 20-25 minutes or until the centers of the cheesecakes are set.
- Remove the mini cheesecakes from the oven and let them cool in the pan for about 10 minutes.
- If desired, top each cheesecake with a teaspoon of strawberry jam and spread it gently over the surface.
- Transfer the mini cheesecakes to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
- Garnish with fresh strawberries before serving, if desired.
- Enjoy these delectable mini cheesecakes!
