16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 cup sour cream, room temperature
12 fresh raspberries or a spoonful of cranberry sauce for garnish
Instructions
Step 1: Preparation: Preheat your oven to 325 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners to ensure the cheesecakes are easy to remove once they have cooled.
Step 2: Create the Crust: In a small bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and the melted butter. Stir until the mixture resembles wet sand. Place about one tablespoon of the mixture into each muffin liner and press down firmly using the bottom of a small glass or a spoon to create an even layer.
Step 3: Cream the Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar together until the mixture is completely smooth and fluffy. It is important to use room temperature cream cheese to avoid any lumps in your final dessert.
Step 4: Add Liquid Ingredients: Add the eggs one at a time, beating on low speed just until combined. Stir in the alcohol-free vanilla extract and the sour cream. Be careful not to overmix the batter at this stage, as too much air can cause the cheesecakes to crack during baking.
Step 5: Fill and Bake: Divide the cheesecake batter evenly among the 12 muffin liners, filling each about three-quarters of the way full. Bake for 18 to 20 minutes, or until the edges are set and the centers have a very slight jiggle. Remove from the oven and allow them to cool in the pan for 30 minutes before transferring to the refrigerator.
Step 6: Chill and Serve: Chill the Mini Cheesecakes for at least 3 hours, or preferably overnight. Once fully chilled, remove the paper liners and top with your choice of festive garnishes like fresh fruit or a spoonful of berry jam before serving.
