Description
Delicious and easy-to-make mini cheesecakes dessert.
Ingredients
Units
Scale
Crust:
- 1 cup of crushed graham crackers
- 2 Tbsp. of granulated sugar
- 3 Tbsp. of unsalted butter – melted
Filling:
- 8 oz. Cream Cheese – Softened
- 1/3 c. granulated sugar
- 1 c. sour cream
- 2 tsp. vanilla extract
- 2 large eggs
Topping:
- Canned Pie filling
Instructions
Crust:
- In a medium-sized bowl, combine graham crackers, sugar, and butter
- Line cupcake pans with 12 liners
- Evenly divide the graham cracker mixture into the cupcake liners, pat down to firm
Filling:
- In a large bowl, mix the cream cheese, sugar, sour cream, vanilla, and eggs
- Spoon evenly into prepared crust
- Place the muffin pans on top of a baking sheet
- Bake at 350 for 25-30 minutes
- Cool your cheesecakes at room temperature
- Cover with plastic wrap and store in your refrigerator to chill the cakes
Notes
Checking for Doneness:
Cheesecakes should be done when the center is firm but still jiggles
Storing:
Store covered in the refrigerator for up to 5 days
Freezing:
Mini cheesecake can be frozen for up to 3 months. Thaw at room temperature
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
