Creamy mini cheesecakes with a buttery graham crust, chilled and topped with whipped cream, sprinkles or berries.
# What You’ll Need:
→ Crust
01 - 1 cup (100 g) graham cracker crumbs
02 - 3 tbsp (40 g) granulated sugar
03 - 4 tbsp (60 g) unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz (450 g) cream cheese, softened
05 - 1/2 cup (100 g) granulated sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - 1/4 cup (60 ml) sour cream
09 - Pinch of salt
→ Topping (Optional)
10 - 1/2 cup (120 ml) whipped cream
11 - Festive sprinkles or mini chocolate graduation caps
12 - Fresh berries for garnish
# How-To Steps:
01 - Preheat oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners.
02 - In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Spoon about 1 tablespoon of crust mixture into each liner and press down firmly.
03 - Bake the crusts for 5 minutes. Remove from oven and let cool slightly.
04 - For the filling, beat cream cheese until smooth. Add sugar and mix until fluffy. Beat in eggs one at a time, then add vanilla, sour cream, and a pinch of salt. Mix until just combined.
05 - Divide the cheesecake batter evenly among the prepared crusts, filling each almost to the top.
06 - Bake for 13–15 minutes, or until centers are just set (a slight jiggle is ok).
07 - Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack. Cool to room temperature, then refrigerate for at least 30 minutes.
08 - Before serving, top with whipped cream and decorations as desired.
