Irresistibly Creamy Mini Cheesecakes You’ll Love to Customize

Delightful mini cheesecakes that are creamy and customizable, perfect for any gathering.

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Prep Time 20

Cook Time 15

Chilling Time 4

Total Time 4 35

Servings: 12 mini cheesecakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Filling

16 oz Cream Cheese Use full-fat for creaminess.
3/4 cup Sugar Balances sweetness.
2 large Eggs Incorporate one at a time.
1 tsp Vanilla Extract Opt for pure vanilla.
1 tbsp Lemon Juice Adds refreshing tang.
2 tbsp All-Purpose Flour Omit for gluten-free.
1/2 cup Sour Cream Adds a delightful tang.

For the Crust

1 cup Biscuits (for crust) Full-fat options recommended; gluten-free can be used.
1/2 cup Unsalted Butter Melt for mixing.

Equipment

Muffin Tin
Mixing Bowl
Electric mixer

Method

Step-by-Step Instructions

Preheat your oven to 320°F (160°C) and line a muffin tin with paper liners.
Crush biscuits into fine crumbs and mix with melted butter; press into muffin tin.
Beat cream cheese until smooth; gradually add sugar until well combined.
Add eggs one at a time, mixing well. Then mix in vanilla, lemon juice, and flour.
Fold in sour cream gently until evenly combined.
Pour batter into the crusts, filling about three-quarters full; bake for approximately 15 minutes.
Cool the mini cheesecakes in the pan and then refrigerate for at least 4 hours.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Allow all dairy ingredients to reach room temperature before starting. Experiment with toppings for added flavor variances.

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