Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
- 1 tablespoon all-purpose flour (optional, for structure)
- 1 teaspoon lemon juice (optional, for brightness)
Optional Toppings:
- Fresh berries
- Chocolate ganache
- Caramel sauce
- Whipped cream
Instructions
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners for easy removal.
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.
Spoon about 1 tablespoon of the crust mixture into each muffin liner. Use the back of a spoon or a small glass to press it down firmly. Bake the crusts for 5 minutes, then remove from the oven and set aside.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy (about 2 minutes). Add vanilla, eggs (one at a time), sour cream, flour (if using), and lemon juice. Beat on low speed until just combined—avoid overmixing.
Spoon the cheesecake filling evenly over the pre-baked crusts, filling each cup almost to the top.
Bake at 325°F for 18-20 minutes, or until the centers are just set but still slightly jiggly.
Turn off the oven and let the cheesecakes cool inside for 5 minutes before removing them. Let them cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 1 hour before serving.
Once chilled, add your favorite toppings like fresh berries, chocolate drizzle, or caramel sauce. Serve and enjoy!
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 20 minutes
Nutrition
- Calories: 210
- Sugar: 14g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g