Mini Cheesecakes

Everything tastes better when it's mini! Try out our quick & easy mini cheesecakes!

Ingredients

• 1 pack of Keebler's mini graham cracker crusts (containing 6 crusts)

• 8 oz. block of cream cheese, at room temperature

• 1/4 cup of sour cream, at room temperature

• 1/4 cup of white cane sugar

• 1 teaspoon of vanilla extract

• 1 large egg, at room temperature

• Pinch of salt

• Berries for topping

Recipe

1. Preheat oven to 325 F.

2. In a large bowl, add cream cheese and stir until smooth and creamy.

3. Add sugar and mix until incorporated.

4. Add sour cream, vanilla essence, and salt. Mix until well combined.

5. In a separate small bowl, beat the egg and add it to the cheesecake mixture. Be careful not to overmix the batter at this point - it can cause cracks in the cheesecake when it bakes.

6. Pour the cheesecake batter into the crusts, filling each one almost up to the top.

7. Transfer the cheesecakes to the center rack of your oven and bake for about 14 minutes.

8. Remove them from the oven and let cool for 30-45 minutes.

9. After the cheesecakes have cooled, individually cover them with tinfoil and transfer them to the fridge (allow the cheesecakes to cool for at least 2 hours in the fridge).

10. Once cooled, serve with assorted berries and enjoy!