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Preheat the oven to 160°C (320°F).
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into a lined mini muffin tin or silicone molds to form the crust.
In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well.
Stir in sour cream (or yogurt) and then the egg until fully incorporated.
Pour the filling over the crusts, filling each mold about 3/4 full.
Bake for 15–18 minutes, or until the edges are set but the centers still slightly jiggle.
Let the cheesecake bites cool to room temperature, then refrigerate for at least 2 hours before serving.
Add toppings just before serving for freshness and extra flavor.
Serving and storage tips:
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