Indulge in these delightful miniature cheesecakes that are creamy, perfectly portioned, and easy to make. These individual-sized treats are great for parties or special occasions. With a buttery graham cracker crust and a smooth and velvety cream cheese filling, these cheesecakes are simply irresistible. Follow this recipe and impress your guests with these decadent mini desserts.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup raspberry jam
- Fresh raspberries, for garnish
Directions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated.
- Spoon about 1 tablespoon of the graham cracker mixture into each cupcake liner. Use the back of a spoon or a tamper to press the crumb mixture firmly into the bottom of each liner.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, vanilla extract, and flour. Mix until well combined.
- Add the eggs, one at a time, mixing well after each addition. Finally, add the sour cream and mix until the batter is smooth and creamy.
- Spoon the cream cheese mixture into each cupcake liner, filling them about three-fourths of the way.
- Drop a small dollop of raspberry jam on top of each cheesecake and use a toothpick or skewer to swirl it gently.
- Bake the cheesecakes in the preheated oven for 20-25 minutes or until the edges are set and the centers are slightly jiggly.
- Remove the cheesecakes from the oven and let them cool in the muffin tin for 10 minutes.
- Transfer the cheesecakes to a wire rack and let them cool completely. Once cooled, refrigerate the cheesecakes for at least 2 hours or overnight.
- Before serving, garnish each cheesecake with fresh raspberries. Enjoy!
