Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine cream cheese and sugar, blending until silky smooth.
- Add vanilla extract and sour cream, mixing until unified.
- Incorporate eggs one at a time, mixing gently until fully blended.
- Crush graham crackers and mix with melted butter to prepare the crust.
- Press the graham cracker mixture into the bottom of the muffin tin liners.
- Pour the cheesecake filling over the crust in the liners, filling them three-quarters full.
- Bake for approximately 20 minutes until slightly jiggly in the center.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Chill for at least 2 hours in the refrigerator before serving.
- Decorate with sprinkles before serving.
Nutrition
Notes
These mini cheesecakes can be prepared a day in advance and are perfect for holiday gatherings.
