Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- Fresh strawberries and mint for topping
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press evenly into small cupcake liners or molds.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream.
- Fill each crust with the cheesecake batter about 3/4 full.
- Bake for 15-17 minutes until set. Cool completely in the pan.
- Top with fresh strawberries and mint leaves before serving.
Notes
- Ensure cream cheese is softened for smooth batter
- Chill cheesecakes for 2 hours before serving for best texture
- Use fresh fruit for vibrant toppings
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240 Kcal
- Sugar: 14g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg