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Mini Cheesecakes

Mini Cheesecakes baked in jumbo muffin cups make for a great individual treat for your guests! These are creamy, rich, and delicious!
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Servings: 12
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 4 Tbsp. granulated sugar
  • 6 Tbsp. melted butter
  • 3 8oz. blocks cream cheese, softened
  • 3/4 cups granulated sugar
  • 1/3 cup sour cream
  • 1 1/2 tsp. lemon juice (fresh squeezed)
  • 1 1/2 tsp. pure vanilla extract
  • 3 large eggs, room temperature

Equipment

  • 1 MIxer
  • 1 jumbo muffin pan
  • 12 jumbo cupcake liners

Method
 

  1. Preheat oven to 350 degrees. Line a jumbo muffin pan with jumbo muffin liners.
  2. Make the crust by combining graham cracker crumbs with melted butter and sugar. Mix until sandy. Press into bottom of the muffin liner coming up a little on the sides. bake in oven for 6 minutes
  3. Meanwhile mix the cream cheese with the sugar until creamy and smooth, add the sour cream, lemon juice, and vanilla, mix until well combined.
  4. Next add eggs one at a time until well combined
  5. fill each muffin cup full and bake in the oven for 20 minutes until edges are set but middle still jiggles. Leave in pan for 45 minutes to an hour. Top with blueberry sauce or whatever topping of your choice.

Notes

some toppings to choose from; blueberry sauce, strawberry sauce, cherry sauce, caramel, and chocolate. I have also done caramel apple ones in the fall