Mini Cheesecakes Recipe for 12 Servings

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture feels like wet sand.
2. Divide the mixture evenly among 12 lined muffin cups and press firmly with the back of a spoon or a small glass until the crust is packed tight.
3. Bake the crusts at 350°F (177°C) for 5 minutes. Remove and let cool slightly.
4. Beat the softened cream cheese and sugar on medium speed until the mixture is smooth and pale.
5. Add eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air.
6. Fold in the sour cream and vanilla extract using a spatula until the batter is a uniform, glossy cream color.
7. Spoon the batter into the pre-baked crusts, filling them about 3/4 of the way to the top.
8. Bake for 15–18 minutes. Remove from the oven when the edges are set and slightly puffed, but the center still has a slight jiggle.
9. Cool completely in the pan for 30 minutes, then transfer to the refrigerator to chill for 3 hours.
10. Top with fresh raspberries, blueberries, a glaze of melted apricot jam, and dollops of whipped cream before serving.