Mini Cheesecakes

Ingredients

Crust:

1 cup graham cracker crumbs

3 tbsp sugar

4 tbsp melted butter

Cheesecake:

16 oz softened cream cheese

1/3 cup sour cream

1/2 cup sugar

2 eggs

1 tsp vanilla

Plus your choice of toppings

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1. Preheat your oven to 325° and line a muffin pan with liners

2. In a small bowl, combine your melted butter, sugar, and graham cracker crumbs. Mix until well combined.

3. Evenly distribute the crust mixture among the 12 muffin liners and press them down with a spoon into an even layer.

4. Bake at 325° for 5 minutes

5. While that is baking and cooling, you’re going to make your cheesecake filling.

6. In a large mixing bowl, combine your softened cream cheese and sour cream. Mix until smooth and creamy. (This can be done with a kitchen aid or hand mixer).

7. Add your sugar, vanilla, and eggs and mix slowly just until combined.

8. Evenly distribute the batter among the 12 muffin liners, filling them mostly to the top.

9. Bake at 325° for 18-20 minutes until the top of the cheesecakes are set and not too jiggly.

10. Let the cheesecakes cool for one hour before putting them in the refrigerator.

11. Refrigerate for at least 3-4 hours or overnight.

12. If you’re going to add any toppings like fruit, chocolate, caramel or whip cream, I would recommend waiting until right before you plan to serve/eat them.

    Enjoy!