Ingredients
Scale
- 200g graham crackers, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 150ml sour cream
- Fresh berries for topping
Instructions
- Preheat oven to 160°C (320°F). Line a muffin tin with paper liners.
- Mix crushed graham crackers with melted butter, then press into the bottom of each liner to form crusts.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
- Mix in sour cream until well combined.
- Spoon filling over crusts, about 2/3 full.
- Bake for 20–25 minutes until set. Cool completely before topping.
- Garnish with fresh berries and mint leaves before serving.
Notes
- Ensure cream cheese is softened for smooth filling.
- Chill cheesecakes for at least 2 hours for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg