Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 1 teaspoon cocoa powder
- 1 cup cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed graham crackers, melted butter, and sugar. Press into the bottom of muffin tins.
- In another bowl, beat cream cheese and powdered sugar until smooth. Add sour cream, eggs, red food coloring, vanilla, vinegar, and cocoa powder. Mix until well combined.
- Pour the cream cheese mixture over the crusts in the muffin tins.
- Bake for 18-20 minutes or until set. Let cool.
- Top with cream cheese frosting before serving.
Notes
- Ensure the cream cheese is at room temperature for smooth mixing.
- These cheesecakes can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg