Irresistible Mini Cheesecake Recipe No Sour Cream: A Creamy Delight for Every Occasion

#### IntroductionIf you’re a cheesecake lover but not a fan of sour cream, you’re in for a treat! This **mini cheesecake recipe no sour cream** is the perfe……

#### Introduction

If you’re a cheesecake lover but not a fan of sour cream, you’re in for a treat! This **mini cheesecake recipe no sour cream** is the perfect solution for those who crave a rich and creamy dessert without the tangy flavor that sour cream adds. These delightful mini cheesecakes are not only easy to make but also perfect for parties, gatherings, or simply indulging yourself. Let’s dive into this delicious recipe that will leave your taste buds singing!

#### Ingredients

To make these delectable mini cheesecakes, you will need the following ingredients:

- For the crust:

- 1 cup of graham cracker crumbs

- 1/4 cup of granulated sugar

- 1/2 cup of unsalted butter, melted

- For the cheesecake filling:

- 16 oz of cream cheese, softened

- 1/2 cup of granulated sugar

- 1 teaspoon of vanilla extract

- 2 large eggs

#### Instructions

Now that we have our ingredients ready, let’s get started with the steps to create these mini cheesecakes.

1. Prepare the crust:

- Preheat your oven to 325°F (160°C).

- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.

- Line a muffin tin with paper liners. Press a tablespoon of the crumb mixture into the bottom of each liner to form a crust. Use the back of a spoon to pack it tightly.

2. Bake the crust:

- Place the muffin tin in the preheated oven and bake for about 5-7 minutes, or until the crust is slightly golden. Remove from the oven and let it cool while you prepare the filling.

3. Make the cheesecake filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Add the sugar and vanilla extract, mixing until well combined.

- Add the eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix, as this can lead to cracks in your cheesecakes.

4. Fill the crusts:

- Spoon the cheesecake filling into each crust, filling them about 3/4 full. This allows room for the cheesecakes to rise slightly while baking.

5. Bake the mini cheesecakes:

- Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center has a slight jiggle.

- Once baked, turn off the oven and leave the cheesecakes inside for an additional 10 minutes. This helps prevent cracking.

6. Chill and serve:

- Remove the cheesecakes from the oven and let them cool to room temperature. Then, refrigerate for at least 2 hours, or overnight for best results.

- Once chilled, you can top them with your favorite toppings, such as fresh fruit, chocolate sauce, or whipped cream.

#### Conclusion

This **mini cheesecake recipe no sour cream** is a fantastic way to enjoy a classic dessert without the tangy flavor of sour cream. They are perfect for any occasion and are sure to impress your friends and family. With a simple list of ingredients and easy steps, you can whip up these creamy delights in no time. Enjoy your baking, and prepare to indulge in these irresistible mini cheesecakes!