Creamy miniature cheesecakes on a graham crust, chilled and topped with whipped cream, sprinkles, or berries.
# What you'll 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 decorations
12 - Fresh berries for garnish
# Method:
01 - Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners and set aside.
02 - Combine graham cracker crumbs and sugar in a mixing bowl; stir in melted butter until evenly moistened. Divide approximately 1 tablespoon of the mixture among the liners and press firmly into an even layer using the back of a spoon or a small measuring cup.
03 - Bake the crust-lined cups for 5 minutes to set. Remove from oven and allow to cool slightly while you prepare the filling.
04 - Beat softened cream cheese in a bowl until smooth and free of lumps. Add sugar and beat until light and fluffy. Mix in eggs one at a time, scraping the bowl between additions. Fold in vanilla, sour cream and a pinch of salt; mix just until combined—avoid overbeating to prevent cracking.
05 - Spoon or pipe the filling into prepared crusts, filling each cup nearly to the top and smoothing the surface with a small spatula or back of a spoon.
06 - Bake for 13 to 15 minutes, or until the centers are set but still have a slight jiggle. Do not overbake.
07 - Remove pan from oven and let sit on a cooling rack for 10 minutes. Transfer bites to the rack to cool to room temperature, then refrigerate for at least 30 minutes to firm up.
08 - Top chilled bites with whipped cream and decorate with sprinkles, mini chocolate decorations or berries just before serving to preserve texture.
