mini cheesecakes with sour cream topping
Top with raspberries or blueberries to make them even prettier!
prep time
15 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- CRUST
- 2/3 cup chocolate graham cracker crumbs
- 1 1/2 tablespoons white sugar
- 2 tablespoons butter, melted
- FILLING
- 1 package cream cheese, room temperature (8 oz)
- 1/4 cup white sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 tablespoon flour
- 1 teaspoon pure vanilla extract
- 1 - egg
- TOPPING
- 1/2 cup sour cream
- 1 tablespoon white sugar
- 1/2 teaspoon pure vanilla extract
How To Make mini cheesecakes with sour cream topping
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Step 11.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.
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Step 22.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.
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Step 33.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.
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Step 44.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.
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Step 55.Allow to cool completely before removing from pan. Refrigerate. Top with fresh fruit and/or chocolate to add more color and flavor! Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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