Just made these adorable Mini Cheesecakes with fresh berries – a perfect little treat for any occasion!
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- Fresh berries (strawberries, blueberries, blackberries) for topping
- Mint leaves for garnish
Directions of Mini Cheesecakes :
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the crumbs are evenly coated with butter.
- Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner, pressing down firmly to create a crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and vanilla extract, beating until well combined.
- Add eggs one at a time, mixing on low speed after each addition until just blended.
- Mix in the sour cream until the batter is smooth and creamy.
- Divide the cheesecake batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 20-25 minutes or until the centers are almost set. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
- Refrigerate for at least 2 hours or until thoroughly chilled.
- Before serving, top each mini cheesecake with fresh berries and a mint leaf for garnish.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 240 kcal | Servings: 12 servings