Description
Indulge in these delightful Mini Cheesecakes made in a standard muffin pan. Creamy and decadent, these individual cheesecakes are topped with fresh berries for a burst of flavor.
Ingredients
Scale
Crust:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup sour cream
Garnish:
- Fresh berries or fruit topping
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
- Prepare Crust: Place a vanilla wafer cookie flat side down in each liner as the crust base.
- Mix Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract, lemon juice, and sour cream.
- Fill Muffin Cups: Divide batter among muffin cups, filling almost to the top.
- Bake: Bake for 18-20 minutes until set but slightly jiggly. Cool in pan for 10 minutes, then transfer to rack to cool completely.
- Chill: Refrigerate for at least 2 hours before serving.
- Garnish: Top with fresh berries or fruit before serving.
Notes
- Use paper liners for easy release.
- Add whipped cream before serving if desired.
- Store covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
