Teresa's Mini Cheesecakes

Indulge in the creamy decadence of Teresa's Mini Cheesecakes, a delightful twist on a classic dessert that's perfect for any occasion. Featuring a buttery graham cracker crust and a rich, velvety filling made with cream cheese, a hint of vanilla, and tangy sour cream, these bite-sized treats are baked to perfection in just 20 minutes. Easy to prepare and versatile, they can be topped with fresh berries or your favorite fruit compote for an elegant finishing touch. With just 20 minutes of prep time, these individual cheesecakes are a stress-free way to impress your guests or satisfy a sweet craving. Perfect for parties, potlucks, or a family dinner dessert, Teresa's Mini Cheesecakes are destined to become your go-to recipe for effortless indulgence!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 0.75 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 0.5 cup sour cream
• 1 cup fresh berries or fruit topping (optional)

Directions

Step 1

Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until the mixture resembles wet sand.

Step 3

Distribute the graham cracker mixture evenly into the bottom of each cupcake liner, pressing down firmly to create a flat crust layer.

Step 4

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 1-2 minutes.

Step 5

Add 3/4 cup of sugar and the vanilla extract to the cream cheese, beating until fully incorporated.

Step 6

Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

Step 7

Gently fold in the sour cream until smooth and uniform.

Step 8

Spoon the cheesecake batter evenly over the prepared crusts, filling each liner about 3/4 full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggly.

Step 10

Remove the mini cheesecakes from the oven and allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 11

Chill the cheesecakes in the refrigerator for at least 2 hours before serving.

Step 12

Top with fresh berries or your preferred fruit topping just before serving, if desired. Enjoy!

Nutrition Facts

Serving size	(1262.7g)

Amount per serving	% Daily Value*
Calories	3712.2

Total Fat 250.6g	0%
Saturated Fat 146.0g	0%
Polyunsaturated Fat g
Cholesterol 1055.7mg	0%
Sodium 2418.0mg	0%
Total Carbohydrate 337.5g	0%
Dietary Fiber 8.7g	0%
Total Sugars 252.6g
Protein 54.9g	0%

Vitamin D 80IU	0%
Calcium 773.2mg	0%
Iron 8.8mg	0%
Potassium 1078.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 5.7%

Carbs: 35.3%