Ingredients:

  • 1 1/2 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) melted unsalted butter
  • 2 tbsp (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs (100g), room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 325°F (160°C) and line a 24-count mini muffin tin with paper liners.
  2. Combine graham cracker crumbs, melted butter, and 25g sugar in a bowl until the mixture resembles wet sand.
  3. Spoon approximately 1 tablespoon of the mixture into each liner and press down firmly with the back of a small spoon.
  4. Bake the crusts for 5 minutes to set; remove and let cool slightly.
  5. In a large bowl, beat softened cream cheese and 100g sugar on medium-low speed until completely smooth and creamy.
  6. Add sour cream and vanilla extract, mixing just until combined.
  7. Add eggs one at a time, mixing on the lowest speed only until the yellow of the egg disappears.
  8. Divide the batter evenly among the pre-baked crusts, filling each nearly to the top.
  9. Bake for 15–18 minutes until the edges are slightly puffed and set, but the centers still have a slight jiggle.
  10. Allow cheesecakes to cool to room temperature in the pan, then transfer to the fridge for at least 4 hours to set.