Easy Mini Cheesecakes Recipe

Mini cheesecakes are the perfect bite-sized treat! They’re creamy, delicious, and super easy to make. Here’s a simple recipe for beginners.

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### **🧁 Easy Mini Cheesecakes Recipe**

#### **Ingredients:**

✅ **For the Crust:**
- 1 cup graham cracker crumbs (or crushed digestive biscuits)
- 2 tbsp sugar
- 4 tbsp melted butter

✅ **For the Cheesecake Filling:**
- 8 oz (225g) cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla extract
- 2 tbsp sour cream (optional, for extra creaminess)

✅ **For Topping (Optional):**
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate drizzle
- Whipped cream

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### **Instructions:**

1️⃣ **Prepare the Crust:**
- Preheat oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Divide the mixture evenly among the cupcake liners and press down firmly.
- Bake for 5 minutes, then let cool.

2️⃣ **Make the Cheesecake Filling:**
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the egg, vanilla extract, and sour cream (if using), then mix until well combined.

3️⃣ **Fill the Cups:**
- Spoon the cheesecake mixture over the cooled crusts, filling each cup about ¾ full.

4️⃣ **Bake the Mini Cheesecakes:**
- Bake at 325°F (160°C) for 15–18 minutes, or until the centers are just set.
- Let them cool in the pan for 10 minutes, then transfer to the fridge for at least 2 hours.

5️⃣ **Add Toppings & Serve:**
- Once chilled, top with berries, chocolate drizzle, or whipped cream.
- Enjoy your homemade mini cheesecakes! 😋

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### **💡 Tips:**
✔️ Make sure the cream cheese is at room temperature for a smooth filling.
✔️ Let the cheesecakes chill completely for the best texture.
✔️ Store in the fridge for up to 4 days or freeze for longer storage.

Let me know if you try this recipe! 🧁😊