# What You'll Need:
→ Crust
01 - Graham cracker crumbs — 1 cup
02 - Granulated sugar — 3 tablespoons
03 - Unsalted butter, melted — 4 tablespoons
→ Cheesecake Filling
04 - Full-fat cream cheese, softened — 16 ounces (one 16‑oz block)
05 - Granulated sugar — 1/2 cup
06 - Large eggs — 2
07 - Pure vanilla extract — 1 teaspoon
08 - Sour cream — 1/4 cup
09 - Salt — pinch
→ Topping (Optional)
10 - Whipped cream — 1/2 cup
11 - Festive sprinkles or mini chocolate decorations — as needed
12 - Fresh berries — as needed
# Step-by-Step Directions:
01 - Preheat the oven to 325°F. Line a 24‑cup mini muffin pan with paper liners and set aside.
02 - Combine graham cracker crumbs and granulated sugar in a bowl; stir in melted butter until the mixture resembles damp sand.
03 - Spoon approximately 1 tablespoon of the crust mixture into each liner and press firmly to form an even base.
04 - Bake the crusts for 5 minutes, then remove from the oven and allow them to cool briefly while you prepare the filling.
05 - Beat the softened cream cheese until smooth. Add the sugar and beat until light and fluffy. Add eggs one at a time, mixing until each is incorporated, then fold in the vanilla, sour cream and a pinch of salt until just combined.
06 - Divide the batter evenly among the prepared crusts, filling each almost to the top but leaving a small gap for expansion.
07 - Bake for 13 to 15 minutes, or until the centers are just set with a slight jiggle. Remove from the oven and let the pan rest on a cooling rack for 10 minutes.
08 - Transfer the bites to a wire rack to reach room temperature, then refrigerate for at least 30 minutes to firm up.
09 - Top chilled bites with whipped cream, sprinkles, chocolate decorations or fresh berries immediately before serving.
