Mini Cheesecakes with Sour Cream Topping

Brandy Murphy

By
@MurphyNCSU

Top with raspberries or blueberries to make them even prettier!


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Comments:

Serves:

6

Prep:

15 Min

Cook:

30 Min

Ingredients

CRUST

2/3 c
chocolate graham cracker crumbs
1 1/2 Tbsp
white sugar
2 Tbsp
butter, melted

FILLING

1 pkg
cream cheese, room temperature (8 oz)
1/4 c
white sugar
1 Tbsp
lemon juice
1 Tbsp
milk
1 Tbsp
flour
1 tsp
pure vanilla extract
1
egg

TOPPING

1/2 c
sour cream
1 Tbsp
white sugar
1/2 tsp
pure vanilla extract

Directions Step-By-Step

1
1.Preheat oven to 350*F. Grease a 6 cup muffin pan. I also cut small circles of parchment paper to line the bottom of the cups...it makes the cakes easier to remove once completed.
2
2.In small bowl, mix together graham cracker crumbs, sugar and butter until combined. Distribute mixture evenly into muffin cups and press firmly. Bake for 5 minutes, then allow to cool while making the filling.
3
3.In a medium bowl, beat together cream cheese, sugar, lemon juice, milk, vanilla and flour until light and fluffy. Mix in egg. Pour mixture into prepared muffin cups. Bake for 15 minutes.
4
4.In small bowl, mix sour cream with remaining sugar and vanilla. Top each cake with a small dollop and return to oven for an additional 10 minutes.
5
5.Allow to cool completely before removing from pan. Refrigerate. Top with fresh fruit and/or chocolate to add more color and flavor! Enjoy!

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Hashtags: #cheesecake, #mini