This recipe is an easier version of my regular cheesecake recipe. Takes less time to make but is equally delicious. So if you are in the mood for cheesecake but don’t want to wait to eat them, look no further.
This recipe makes about 21 mini cheesecakes
- 1 1/2 cups crushed graham crackers (about 11 full crackers)
- 3 tbsp sugar
- 4 tbsp melted unsalted butter
- 16 oz room temperature cream cheese (I love Philadelphia Cream Cheese)
- 1/2 cup sugar
- 2 large eggs at room temperature
- 1/2 cup room temperature sour cream
- 1 tsp vanilla extract
Preheat oven to 350 degrees. Line a standard cupcake pan with cupcake liners. About 21 of them. Set aside.
In a large bowl, mix together the crushed graham crackers and sugar. Then mix in the melted butter until it all comes together.
Spoon 1 heaping tablespoon of crust mixture into each prepared liner. Then using the back of a measuring cup, press down the crust firmly.
In a separate large bowl, mix the cream cheese with a hand mixer on high for about 2 minutes. All you are doing is making sure to get the lumps out.
Add the sugar, mix well. Then add the eggs, mix well. Add the sour cream, mix well and finally add the vanilla and mix well.
Spoon 2 tablespoons of filling on top of each firmly pressed crust. Once they are all filled, I like to gently tap the pan on the counter to remove any excess air bubbles.
Bake for 17-19 minutes or until the center no longer jiggles.
Remove from oven and allow to completely cool in pan before you remove. Place in the refrigerator until ready to eat.