Easy, mini and addicting these Mini Cheesecakes are a fun and quick recipe that can be customized to your favorite flavors. Creamy, epic and delicious.
- 1 cup graham cracker crumbs
- 4 Tbs butter melted
- 2 Tbs sugar
- 2 8 oz pkgs cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- Salted caramel sauce optional
- Cherry pie filling optional
Preheat oven to 325.
Line a 12 count standard cupcake pan with cupcake liners, set aside.
In bowl mix together graham cracker crumbs, sugar and melted butter.
Spoon 2 Tbs of crumbs into each of your cupcake wells and press down.
Bake in oven for about 5 minutes, then remove and cool completely.
In stand mixer or with hand mixer, beat your cream cheese until smooth.
Add in your sugar, eggs, sour cream and vanilla and beat until combined.
Once crusts are cool spoon your cheesecake filling evenly into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.
To serve drizzle with caramel sauce or cherry pie filling or your other favorite cheesecake topping.
Calories: 247kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 219mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 725IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg