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Mini Cheesecakes

Mini Cheesecakes That Will Wow Your Taste Buds Instantly

These Mini Cheesecakes are a delightful dessert that will wow your taste buds with their creamy filling and buttery crust.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Try crushed digestive biscuits or gluten-free graham crackers.
  • 2 tablespoons Granulated Sugar For crust
  • 4 tablespoons Unsalted Butter Melted, for richness
For the Filling
  • 16 oz Brick-Style Cream Cheese Softened to room temperature
  • 1/2 cup Sour Cream
  • 1/2 cup Granulated Sugar For filling
  • 1 teaspoon Pure Vanilla Extract
  • 2 large Eggs Room temperature for best results

Equipment

  • Muffin pan
  • mixing bowls
  • spatula

Method
 

Step‑By‑Step Instructions
  1. Preheat the oven to 325°F (163°C) and line a muffin pan with cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until like damp sand. Press into cupcake liners.
  3. In a large bowl, beat cream cheese and sour cream until smooth. Gradually add sugar and vanilla, then mix in eggs one at a time, mixing just until combined.
  4. Pour filling over the crusts, nearly to the top. Bake for 17-20 minutes until the tops are set and slightly puffed.
  5. Cool in the pan for about 1 hour, then refrigerate for 3-4 hours or overnight before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 40mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best texture and flavor. Avoid overmixing to prevent cracks in the cheesecakes.

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