Mini Cheesecake Cups with Sour Cream Topping
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Description
Perfect portion-sized cheesecake cups that are great as dessert or as a late night snack! We had these at brunch and they were the perfect size dessert to have right after a large meal. They also make a cute individual-sized birthday cheesecake, just top with a candle! Top with fresh fruit and/or chocolate to add more color and flavor!
Ingredients
- ⅔ cup chocolate graham cracker crumbs
- 2 tablespoons butter, melted
- 1 ½ tablespoons white sugar
- 1 (8 ounce) package cream cheese, at room temperature
- ¼ cup white sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon white sugar
- ½ teaspoon vanilla extract
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.
- 2. Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.
- 3. Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
- 4. Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.
- 5. Bake in the preheated oven for 15 minutes.
- 6. Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.
- 7. Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.
Nutrition Facts
serving: 6 mini cakes
calories: 304.3 kcal
carbohydrates: 21.5 g
protein: 5.2 g
saturated fat: 13.4 g
cholesterol: 90.9 mg
sodium: 206.6 mg
sugar: 15.7 g
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