Mini Light Cheesecake Recipe

Ingredients:

Graham Cracker Crust (Optional):

3/4 cup (85g / 3 oz) graham cracker crumbs
1 1/2 tablespoons (6.25g / 0.2 oz) granulated sugar
4 tablespoons (60g / 2.12 oz) salted butter, melted

Mini Cheesecakes:

16 oz (455g) softened cream cheese
1/2 cup (100g) sugar
1/2 cup (80g / 2.8 oz) sour cream
3/4 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs, lightly beaten (room temperature preferred)

Instructions:

Prepare the Crust (if using):

Preheat your oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of mini cheesecake molds or muffin cups. Set aside.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add in the sugar, sour cream, vanilla extract, and salt, mixing until fully incorporated.
Add the lightly beaten eggs and mix just until combined.
Assemble and Bake:

Pour the cheesecake mixture over the prepared crusts in the molds.
Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Serve:

Allow the cheesecakes to cool at room temperature, then refrigerate for at least 2 hours before serving.
Enjoy your mini light cheesecakes plain or topped with fresh fruit, chocolate, or a drizzle of caramel.

Enjoy your delicious mini cheesecakes!