Mini Cheesecake Bites

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• Fresh fruits (e.g., berries, sliced peaches)
• Chocolate ganache
• Caramel sauce

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press about one tablespoon of the crumb mixture into the bottom of each mini muffin tin cup. Bake the crusts in the preheated oven for about 5–7 minutes, until lightly golden. Remove from the oven and set aside to cool completely.
4. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes.
5. Add the vanilla extract and sour cream to the cream cheese mixture, beating until well combined.
6. In a separate bowl, beat the eggs lightly, then gradually add them to the cream cheese mixture, mixing until just combined.
7. Pour the cheesecake filling evenly into each prepared crust, filling them about 2/3 full.
8. Bake the mini cheesecakes in the oven for 15–20 minutes, or until the edges are set but the centers still slightly jiggle.
9. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for about an hour.
10. Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours, or until fully set.
11. Before serving, add your choice of toppings, such as fresh fruits, chocolate ganache, or caramel sauce.