Mini Cheesecakes

Preheat the oven to 350°F (175°C) and line a standard-sized cupcake pan with 18 paper liners.
In a bowl, mix graham cracker crumbs and granulated sugar. Stir in melted butter until fully combined.
Divide the crust mixture evenly between the 18 cupcake liners and press firmly into the bottom using the back of a measuring cup. Set aside.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese with a stand mixer or hand mixer until smooth.
Add granulated sugar and mix until well combined.
Add eggs one at a time, mixing after each addition until fully incorporated.
Mix in sour cream, followed by vanilla extract, being careful not to overmix.
3. Bake the Mini Cheesecakes
Evenly distribute the cheesecake batter among the prepared cupcake liners.
Gently tap the pan on the counter to remove air bubbles.
Bake for 17-19 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
Turn off the oven and crack the door open for 2-3 minutes to allow gradual cooling.
Remove from the oven and let cool at room temperature for 30 minutes before refrigerating for at least 2 hours or overnight.
4. Serve
Top with strawberry sauce, cherries, or whipped cream before serving.
Enjoy these mini cheesecakes as a delightful dessert for any occasion!
Serving and Storage Tips