Ingredients:
- For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sour cream
- For the Topping (optional):
- Fresh berries or fruit compote
- Whipped cream
Instructions:
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease it.
- Make the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin cup, using the back of a spoon to pack it down firmly.
- Bake for 5-7 minutes, then let cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and vanilla extract, and beat until combined.
- Mix in the egg until fully incorporated.
- Stir in the sour cream until smooth.
- Assemble:
- Spoon the cheesecake filling on top of the cooled crusts, filling each cup almost to the top.
- Bake for 18-20 minutes, or until the centers are set and the edges are slightly golden.
- Cool and Chill:
- Allow the cheesecake cups to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
- Add Toppings (optional):
- Top each cheesecake cup with fresh berries, fruit compote, or a dollop of whipped cream before serving.
