Easy Mini Sour Cream Cheesecakes

Hello my lovelies!

The weather here has been fantastic; there is nothing better than sunny days ☀ Well, except for cheesecake… mini cheesecake… topped with jam… homemade jam. YUM.

Cheesecake is THE BOMB and no matter how full I am, I can never say no to it. Many people bake one huge cheesecake, then slice it up to serve it, but I like to bake several individual ones in a muffin tin. There are a few reasons that I do this:

1. It saves baking time- They bake for only 15-20 minutes.
2. It creates easy portion sizes- Save yourself the trouble of slicing cheesecake by making individual cheesecakes instead! (Portion control at its finest)
3. It looks super cute- I mean come on, how cute are these babies? 🙂

SOOO CUTE 😍

I topped these mini sour cream cheesecakes with homemade Blueberry and Plum Jam but sometimes I leave them plain and simple, other times I will top them with chocolate and berries. How you want to serve/ decorate your cheesecake is totally up to you and they will taste delicious whether or not you choose to top them with anything! To be completely honest, a properly made cheesecake is good enough to stand alone without any toppings; sometimes simple is best!

I hope you all enjoy this great recipe, it’s my go to cheesecake recipe because I always get a creamy, decadent and very delicious result from it.

-Chewy

Easy Mini Sour Cream Cheesecakes

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Dress these up or serve them plain; either way they will be delicious! (Adapted from kraftcanada.com)

Author: Angela Chu

Recipe type: Dessert

Cuisine: American

Serves: 6-7

Ingredients

Crust

• ½ cup graham cracker crumbs
• 2 tbsp melted butter
• 1 rounded tsp white sugar

Filling

• 1 pkg (240 g) cream cheese, softened
• ¼ cup white sugar
• ¼ tsp vanilla
• 1 egg
• ¼ cup sour cream

Instructions

1. Preheat oven to 350 F. Line a cupcake pan with 6-7 cupcake liners and set aside.
2. For the crust, combine the ingredients for the crust with a fork until the mixture has the consistency of wet sand. Place one tbsp of the crust in each liner, pressing it down firmly with your fingers.
3. For the filling, beat the cream cheese with the sugar and vanilla for about a minute until the mixture is well combined. Scrape down the sides of the bowl as necessary. Add in the egg and mix until combined, then do the same with the sour cream.
4. Once the filling is smooth and creamy, pour about ¼ cup of it into each of the liners and bake in the oven for 13-18 minutes, or until the cheesecakes have puffed up slightly.
5. Let them cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely and then chill them in the fridge for at least two hours before serving.

Notes

This recipe is adapted from www.kraftcanada.com and the recipe is their New York-Style Sour Cream-Topped Cheesecake 🙂 Please go on to their website to learn how to make the sour cream topping and follow those directions!

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