Description
Deliciously dense mini cheesecakes with a classic graham cracker crust, perfect for parties and potlucks.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar (for the crust)
- 1/3 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar (for the 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 muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until moistened.
- Press the crumb mixture into the bottom of each liner to form a crust.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Scrape the bowl to avoid lumps.
- Add eggs one at a time, mixing gently after each addition.
- Stir in sour cream until the mixture is homogenous.
- Spoon the cream cheese mixture over the crusts, filling nearly to the top.
- Bake for 20-25 minutes until set but still slightly wobbly in the center.
- Let cool to room temperature, then refrigerate for at least 2 hours to set.
- Melt chocolate chips and drizzle over each mini, topping with chopped Andes Mints.
Notes
Use crushed digestive biscuits if graham crackers aren’t available. For a tangier filling, swap half the sour cream for Greek yogurt. For a gluten-free crust, use gluten-free graham crumbs or almond flour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American