These are the perfect serving size. It's rich and creamy and the crust is crunchy. We enjoyed them! You can top them with anything really, berries, strawberry or caramel sauce or just whipped cream. They don't take long to make, and they don't last very long either!
Ingredients:
Graham Cracker Rust:
1 cup Graham Cracker crumbs
4 tbsp Unsalted Butter melted
2 tbsp granulated Sugar
Mini Cheesecake Cupcakes:
16 ounces Cream Cheese softened
1/2 cup Sour Cream
1/4 cup granulated Sugar
2 Eggs
1 tsp Vanilla Extract
Instructions:
Preheat oven to 325 degrees. Line a regular size muffin pan with paper liners.
Combine graham cracker, butter and sugar in a small bowl. Divide crust evenly into the bottom of the lined muffin tin.
Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely.
Beat cream cheese in a stand mixer with the paddle attachment.
Add in sour cream, sugar, eggs and vanilla. Mix until combined.
Pour cheesecake mixture into cooled muffin tin. Fill almost all the way to the top.
Bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit.
Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite toppings.
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