Description
Delicious and festive mini cheesecakes perfect for Christmas gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ea egg
- 1 package graham cracker crumbs
- ¼ cup melted butter
- ¼ cup powdered sugar
- to taste ea red and green sprinkles
Instructions
- Gather all ingredients and let cream cheese soften at room temperature.
- Preheat oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed.
- Line a muffin tin with cupcake liners and press the graham cracker mixture into the bottom of each liner.
- In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
- Add sour cream and egg to the mixture, mixing until fully combined.
- Pour the cream cheese mixture over the crust in each liner, filling them about 3/4 full.
- Bake for about 20 minutes until set but slightly jiggly in the center.
- Let the mini cheesecakes cool in the tin, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
- Dust with powdered sugar and sprinkles before serving.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Mini cheesecakes can be stored in the refrigerator for up to a week.
- Feel free to experiment with different toppings like chocolate ganache or fruit.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg