These Mini Cheesecakes make a fun dessert! Layered with a graham cracker crust and creamy tangy cheesecake.
Preheat oven to 325F. Line a regular size muffin pan with paper liners. Combine graham cracker, butter and sugar in a small bowl.
Divide crust evenly into the bottom of the lined muffin tin. Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely.
Beat cream cheese in a stand mixer with the paddle attachment.
Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Bake for 20 minutes or until the cheesecakes are set, but still jiggle a bit.
Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.