Ingredients1 h 35 m servings 139 cals
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
- Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.
- Beat cream cheese and sugar in a large bowl using a electric mixer until smooth. Blend in milk. Add eggs, 1 at a time, mixing well after each addition. Add sour cream, flour, and vanilla extract; mix until smooth. Fill each muffin cup half-full with batter.
- Bake in the preheated oven until the center of a cupcake no longer jiggles when pressed, 25 to 35 minutes. Let cool, 1 to 2 hours.
Per Serving: 139 calories; 9.4 g fat; 11.4 g carbohydrates; 2.5 g protein; 38 mg cholesterol; 86 mg sodium. Full nutrition
ReviewsRead all reviews 3
I did make a few modifications to this recipe. First, I only made 1/4 of the recipe (1 block of cream cheese), and I ended up with 6 cheesecakes in a regular size muffin tin. I could also tell t...
There were good and bad points to this cheesecake recipe for me. We did like the slight mint flavor that came from the cookie crust. It was just the right amount of mint for us. We were not ...