Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (25g) granulated sugar
  • 1 pinch (1g) salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • 0.5 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 cup (120g) sour cream, room temperature

Instructions:

  1. Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until the mixture resembles wet sand.
  2. Spoon roughly 1 tablespoon of the crumb mixture into each lined mini muffin slot.
  3. Press firmly into the bottom using a small spoon or flat bottomed measuring cup until the base is compact and level.
  4. Beat the softened cream cheese and granulated sugar on medium high speed for 2-3 minutes until the mixture is smooth and fluffy.
  5. Reduce mixer speed to low. Add eggs one at a time, mixing just until combined. Note: Overmixing here adds too much air, which leads to cracks.
  6. Using a rubber spatula, stir in the vanilla extract and sour cream. Mix until the batter is a uniform, pale ivory color.
  7. Divide the batter evenly among the prepared crusts. Fill each slot nearly to the top for full Mini Cheesecakes Bites.
  8. Bake at 325°F (160°C) for 15-17 minutes until the edges are set but the centers still have a slight jiggle.
  9. Let them cool in the pan for 10 minutes. Transfer them to the refrigerator for at least 2 hours to let the structure set.