Easy Mini Cheesecakes Recipe in 40 Min

Instructions:

1. Preheat your oven to 325°F (160°C) and line a 12-slot standard muffin pan with paper liners.
2. In a small bowl, stir together graham cracker crumbs, melted butter, and 25g granulated sugar until the mixture resembles wet sand.
3. Spoon 1 tablespoon of the crust mixture into each liner and press down firmly using the bottom of a small glass to create a flat base.
4. In a medium bowl, beat softened cream cheese and 100g granulated sugar on medium-high speed until smooth and fluffy (about 2 minutes).
5. Reduce mixer speed to low and blend in the sour cream and vanilla extract until just combined.
6. Add eggs one at a time, mixing on low speed only until the yellow streaks disappear; stop immediately once incorporated.
7. Divide the batter evenly among the 12 lined cups, filling them about 3/4 of the way to the top.
8. Bake for 18–22 minutes until edges are set and puffed, but centers still have a slight jiggle.
9. Cool the cheesecakes in the pan on a wire rack for 30 minutes.
10. Transfer the pan to the refrigerator and chill for at least 4 hours to set the texture.