Mini Cheesecake Cups with Sour Cream Topping

Name: Mini Cheesecake Cups with Sour Cream Topping
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
Ingredients: 0.66666668653488 cup chocolate graham cracker crumbs; 2 tablespoons butter, melted; 1.5 tablespoons white sugar; 1 (8 ounce) package cream cheese, at room temperature; 0.25 cup white sugar; 1 egg; 1 tablespoon lemon juice; 1 tablespoon milk; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract; 0.5 cup sour cream; 1 tablespoon white sugar; 0.5 teaspoon vanilla extract

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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!

Recipe by Brandy Murphy

Published on June 19, 2020

1

Prep Time:

10 mins

Cook Time:

30 mins

Additional Time:

1 hrs

Total Time:

1 hrs 40 mins

Servings:

6

Yield:

6 mini cakes

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Ingredients

Crust:

⅔ cup chocolate graham cracker crumbs
2 tablespoons butter, melted
1 ½ tablespoons white sugar

Filling:

1 (8 ounce) package cream cheese, at room temperature
¼ cup white sugar
1 egg
1 tablespoon lemon juice
1 tablespoon milk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Topping:

½ cup sour cream
1 tablespoon white sugar
½ teaspoon vanilla extract

Directions

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.
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 (per serving)

304	Calories
22g	Fat
22g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 304
% Daily Value *
Total Fat 22g	29%
Saturated Fat 13g	67%
Cholesterol 91mg	30%
Sodium 207mg	9%
Total Carbohydrate 22g	8%
Total Sugars 16g
Protein 5g
Vitamin C 1mg	7%
Calcium 61mg	5%
Iron 1mg	5%
Potassium 101mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.