Mini Cheesecakes
Mini Cheesecakes are a quick and easy way to make decadent desserts bite sized! It has the same buttery sweet crust, and rich creamy filling as a big cheesecake, but in the size you can hold in your hand!
Foto: The Recipe Critic
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 3 tablespoons sugar
- 2 (8-ounce) blocks softened cream cheese
- ¼ cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- ½ cup sugar
- 2 large eggs
Steps
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Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with liners and set aside.
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In a small bowl, combine the 1 cup graham cracker crumbs, 4 tablespoons melted butter, and 3 tablespoons sugar.
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Add about 1 tablespoon of the mixture into each muffin cup and press it down firmly. Bake the crust for 5 minutes.
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In a separate bowl, whisk the 2 (8-ounce) blocks softened cream cheese and ¼ cup sour cream. Add in the 1 teaspoon lemon juice, 1 teaspoon vanilla, and ½ cup sugar. Add in the 2 large eggs and beat until smooth.
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Scoop the filling into each crust-lined muffin tin until they are each nearly full.
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Bake for 16-20 minutes or until the cheesecakes are set in the middle. Remove from the oven and cool at room temperature.
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Refrigerate for 3 hours or overnight. Top with whipping cream and fruit if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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