Preheat the oven to 350°F. Melt the butter in the microwave or in a small pan over the stove. Set aside. Make sure your cream cheese is out of the fridge & room temperature before beginning.
Add the graham crackers to a plastic bag & use a rolling pin or wooden spoon to crush into small crumbs. (A food processor works great here too!)
In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter & a pinch of salt. Use a fork to mix until combined.
Prep a muffin pan with liners. Scoop about 1 heaping tablespoon of the graham cracker mix into each mold. Press the crust down with your fingers or the bottom of a glass. Bake in the oven for 7-8 min.
Gently separate half the egg yolks & whites into separate bowls. In the bowl with yolks, crack in the remaining full eggs.
In a large bowl or a stand mixer, add cream cheese. Whip the cream cheese using a hand mixer or the stand mixer until smooth. Add in sugar & a pinch of salt. Continue mixing until well combined. (You could also mix by hand with a whisk and some elbow grease!)
Add sour cream & vanilla. Continue mixing until well combined. Slowly add in 1 egg at a time, mixing before adding the next. Mix until the batter is thick & creamy with no lumps.
Remove the muffin pans from the oven & scoop 1/4 cup of batter into each mold. Smooth the tops with a spoon. Bake cheesecakes in the oven for 20 min. Turn the oven off & leave the cheesecakes in the oven for an additional 20 min.
Remove the cheesecakes from the oven & cool to room temperature. Serve right away or refrigerate overnight. Serve with raspberries and mint if you have! Any leftovers can be kept in the freezer for 1 month or in the refrigerator for 5 days.
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Mini Cheesecakes" contains 209 Energy, 9 g of Fat, 28 g of Carbohydrates, 4 g of Protein, 0.4 g of Fiber.