Fruit Cake
– 1 cup graham cracker crumbs – 2 tbsp sugar – 4 tbsp melted butter – 16 oz cream cheese, softened – 1/2 cup sugar – 2 eggs – 1 tsp vanilla extract – 1/2 cup sour cream – Fresh fruit or jam (for topping)
Preheat oven to 325°F. Line a muffin tin with paper liners. Mix graham cracker crumbs, sugar, and butter, then press into liners to form crusts.
In a large bowl, beat cream cheese until smooth. Add sugar and mix well until creamy. Then beat in eggs, one at a time, blending thoroughly.
Stir in vanilla extract and sour cream until just combined. Avoid overmixing to keep texture smooth and light. Spoon filling over crusts.
Bake cheesecakes for 18–20 minutes until set but slightly jiggly in the center. Let them cool in the pan for 10 minutes before removing.
Chill cheesecakes in the fridge for at least 2 hours or overnight. This helps them firm up and develop a rich, creamy texture.
Top with fresh fruit, jam, or whipped cream just before serving. Enjoy these bite-sized treats as a perfect party dessert or sweet snack!
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