Go Back

Mini Cheesecake Cups

Print Recipe
Ingredients Method

Ingredients
  

For the crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons melted butter
For the filling:
  • 8 ounces cream cheese softened
  • ¼ cup sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons sour cream
Optional toppings:
  • Fresh berries chocolate drizzle, caramel sauce, or whipped cream

Method
 

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
  3. Spoon about one tablespoon of the crust mixture into each liner. Press it down gently with the back of a spoon.
  4. In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg, vanilla, and sour cream, and mix until creamy.
  5. Divide the filling evenly over the crusts. Bake for 15 to 17 minutes, or until the centers are just set.
  6. Cool the cheesecakes completely, then chill in the refrigerator for at least 2 hours before serving.