Ingredients

The following ingredients have 12 Servings
  • ¾ cup graham cracker crumbs ((85g))
  • 1 ½ Tablespoons granulated sugar
  • 4 Tablespoons salted butter (melted)
  • 16 oz softened cream cheese ((455g))
  • ½ cup sugar ((100g))
  • ½ cup sour cream ((80g))
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 large eggs (lightly beaten, room temperature preferred)

Instruction

  • Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
  • In a medium-sized bowl stir together graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.
  • Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon or the (clean) bottom of a ¼ cup measuring cup to tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.