2cups(16 ounces or 226 g) block cream cheese, room temperature
½cup(100 g) granulated sugar
½cup(113 g) sour cream, room temperature
1teaspoonpure vanilla extract
2large eggs, room temperature
Instructions
Graham Cracker Crust
Preheat oven to 350° F. Line a muffin tin with paper liners and set aside.
In a medium bowl, whisk together graham cracker crumbs and sugar. Stir in melted butter until absorbed.
Divide mixture among prepared muffin cups and press down firmly using the bottom of a glass or your hands.
Bake graham cracker crust for 6 to 7 minutes or until golden and fragrant. Set aside to cool. Lower oven temperature to 325° F.
Cheesecake Filling
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and sugar until light and fluffy, about 2 minutes. Add sour cream and vanilla and mix until combined, about 30 seconds. Add egg and mix until incorporated. Scrape down sides and bottom of the bowl as necessary.
Divide batter among prepared muffin cups with graham cracker crust, filling each cup about three-quarters full. Tap the pan gently on the counter to remove air bubbles.
Bake mini cheesecakes at 325° F for 18 to 20 minutes or until the tops are set. Turn the oven off, crack open the oven door and let the cheesecake cool for an additional 20 minutes before removing it from the oven and cooling to room temperature.
Carefully remove cooled cheesecakes from the muffin pan and place in an airtight container to chill in the refrigerator for at least 4 hours. Serve cold with strawberry sauce or fresh strawberries and whipped cream.
Notes
Store in an airtight container in the refrigerator for up to 3 days.Freeze after the cheesecakes have chilled. Place in an airtight container for up to 2 months.