Description
Deliciously rich mini cheesecakes that are perfect for potlucks and gatherings. Easy to make and customize for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar (for crust)
- 1/3 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar (for filling)
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup chocolate chips
- Andes Mint candies for topping
Instructions
- Preheat the oven to 325°F (163°C). Line a standard muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, 1/2 cup sugar, and melted butter until moistened. Press the mixture firmly into the bottoms of the liners.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth. Scrape the bowl often.
- Add eggs one at a time, mixing gently after each addition. Stir in sour cream until the mixture is homogeneous and silky.
- Spoon the filling over the crusts, filling the liners nearly to the top.
- Bake for 20–25 minutes until the centers are set but still slightly jiggly. Cool to room temperature and refrigerate for at least 2 hours.
- Melt the chocolate chips and drizzle over each mini cheesecake. Top with chopped Andes Mints.
Notes
For a gluten-free option, use certified gluten-free graham crumbs. Store in an airtight container for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American