Mini Cheesecakes - Vegetarian
The Mini Cheesecakes combine the rich, creamy flavor of classic cheesecake with the convenience of individual servings. Each bite-sized delight is perfectly portioned, making it a great option for parties, gatherings, or a simple indulgence.
Ingrédients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- fresh berries berries for topping
Instructions
- Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
- Divide the crumb mixture evenly among the cupcake liners, pressing them firmly into the bottom to form a crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the 1/2 cup of granulated sugar and continue to beat until well combined.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract, sour cream, and flour until the batter is smooth.
- Spoon the cheesecake batter evenly over the prepared crusts in the cupcake liners.
- Bake for 18-20 minutes, or until the centers are set and the tops are slightly puffed.
- Remove from the oven and let the cheesecakes cool completely in the pan, then refrigerate for at least 2 hours.
- Top with fresh berries before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 18g | Protéines: 4g | Fat: 18g | Sucre: 14g
Tried this recipe?Let us know how it was!