Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar in a small bowl. Press about a tablespoon of the mixture into the bottom of each muffin cup. Bake for 5 minutes, then cool.
- Make the Filling:
- Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream.
- Spoon the filling over the crusts, filling each about 3/4 full. Bake for 20-25 minutes until just set. Cool for 1 hour and refrigerate for 2 hours.
- Add the Topping:
- Toss sliced strawberries with strawberry jam. Spoon over each cheesecake before serving.
Cooking Details:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 40 minutes
- Servings: 12 mini cheesecakes
Notes
Feel free to personalize this template with your own tips and photos!