Creamy mini cheesecakes on a graham crust, chilled and topped with whipped cream, sprinkles or berries for a celebratory bite.
# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/4 cup sour cream
09 - Pinch of salt
→ Topping (Optional)
10 - 1/2 cup whipped cream
11 - Festive sprinkles or mini chocolate graduation caps
12 - Fresh berries, for garnish
# How To Make:
01 - Preheat the oven to 325°F and line a 24-cup mini muffin pan with paper liners.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened; divide about 1 tablespoon of the mixture into each liner and press firmly to form a compact base.
03 - Bake the crusts for 5 minutes, then remove the pan and let the bases cool slightly.
04 - Beat the cream cheese until smooth, add the sugar and beat until light and fluffy. Add the eggs one at a time, then fold in the vanilla, sour cream, and a pinch of salt just until combined—avoid overmixing.
05 - Spoon the batter evenly among the prepared crusts, filling each cup nearly to the top.
06 - Bake the mini cheesecakes for 13–15 minutes, or until the centers are just set and show a slight jiggle.
07 - Allow the cakes to cool in the pan for 10 minutes, transfer to a wire rack to reach room temperature, then refrigerate for at least 30 minutes to firm.
08 - Top chilled bites with whipped cream and desired decorations, such as sprinkles or mini chocolate caps, immediately before serving.
