Perfect portion-sized cheesecake cups that are great as dessert or as a late night snack! We had these at brunch and they were the perfect size dessert to have right after a large meal. They also make a cute individual-sized birthday cheesecake, just top with a candle! Top with fresh fruit and/or chocolate to add more color and flavor!

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
6
Yield:
6 mini cakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.

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  • Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.

  • Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.

  • Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.

  • Bake in the preheated oven for 15 minutes.

  • Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.

  • Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.

Nutrition Facts

304 calories; protein 5.2g 10% DV; carbohydrates 21.5g 7% DV; fat 22.4g 34% DV; cholesterol 90.9mg 30% DV; sodium 206.6mg 8% DV. Full Nutrition
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