These Mini Cheesecakes are a bite-sized indulgence that packs all the creamy richness of traditional cheesecake into a small package. Topped with your favorite fruit compote, chocolate drizzle, or a dollop of whipped cream, they make for an irresistible dessert.
1 8–ounce block cream cheese (softened to room temperature)
1/4 cup granulated sugar
1/4 cup sour cream (room temperature)
1/2 teaspoons vanilla extract
1 teaspoon lemon juice
1 large egg (room temperature)
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Instructions
Preheat the oven to 350°F (180°C). Grease a standard muffin tin with non-stick spray or butter. Or, line the pan with liners.
Make the crust: Add ⅔ cup of crushed vanilla wafers, 2 tablespoons of butter, and 1 tablespoon of granulated sugar in a medium bowl. Stir until the mixture is combined. Firmly press a tablespoon of the mixture into each liner. Bake for 5 minutes.
Make the filling: Using a stand mixer or handheld mixer with a paddle attachment beat 8 ounces of cream cheese and ¼ cup of granulated sugar on medium speed in a large bowl until the mixture is smooth and creamy (1-2 minutes). Add ¼ cup of sour cream, ½ teaspoon of vanilla extract, and 1 teaspoon of lemon juice. Beat until fully combined on medium speed (1-2 minutes). Add one egg and beat until just combined.
Divide the batter evenly between the liners. Bake for 15-18 minutes, until the centers slightly jiggle and the edges are set.
Let the mini cheesecakes rest in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours. If chilling for longer than 2 hours, cover the cheesecakes. Serve as is or with toppings. Enjoy!
Notes
u003cliu003eUse a butter knife around the outside of each muffin to remove it easily from the pan.u003c/liu003eu003cliu003eTop with a raspberry topping or another fruit for pure deliciousness!u003c/liu003e
Nutrition Facts
Mini Cheesecakes
Amount per Serving
Calories
200
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.