Easy Classic Mini Cheesecakes

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners. I recommend using silicon liners as they make for easy release of the mini cheesecakes.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. This mixture will form the crust of your cheesecakes. Divide the crust mixture among the lined muffin cups, pressing firmly onto the bottom of each.

In a large mixing bowl, beat the softened cream cheese until light and fluffy. Gradually add in the 1 cup of sugar while continuing to beat until well blended.

Add in the vanilla extract and eggs one at a time, ensuring to fully incorporate each egg before adding the next.

Gradually beat in the flour and sour cream into the cream cheese mixture until smooth. Do not overmix as it will result in a denser cheesecake.

Spoon the batter into the prepared muffin cups on top of the graham cracker crust.

Bake in the preheated oven for 20 minutes, or until the centers are set. Remember, mini cheesecakes cook quicker than a full-sized cheesecake, so keep a close eye to avoid over-baking.

Once done, remove from the oven and allow to cool in the muffin tin for about 10 minutes. Then, transfer the mini cheesecakes to a wire rack to cool completely.

Refrigerate for at least 2 hours before serving as they taste best when chilled. Enjoy!