Description
These Mini Cheesecakes III are a delightful treat perfect for any occasion. Creamy and rich, these individual cheesecakes are easy to make and can be customized with your favorite toppings.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Toppings (Optional):
- fresh fruit
- pie filling
- chocolate sauce
Instructions
- Preheat oven: Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
- Prepare crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press mixture into each cupcake liner.
- Make filling: Beat cream cheese until smooth. Add sugar, vanilla, eggs, sour cream, and flour; mix until smooth.
- Fill cups: Spoon filling over crusts, filling nearly to the top.
- Bake: Bake for 20-22 minutes until set. Cool, then chill for at least 2 hours.
- Serve: Top with desired toppings before serving.
Notes
- Cheesecakes can be frozen for up to 1 month.
- Thaw in the refrigerator before serving.
- For a gluten-free version, use gluten-free graham crackers.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
