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mini cheesecakes with sour cream topping

(2 ratings)
MurphyNCSU avatar
Recipe by
Brandy Murphy
@MurphyNCSU
Holly Springs, NC

Top with raspberries or blueberries to make them even prettier!

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For mini cheesecakes with sour cream topping

  • CRUST
  • 2/3 c
    chocolate graham cracker crumbs
  • 1 1/2 Tbsp
    white sugar
  • 2 Tbsp
    butter, melted
  • FILLING
  • 1 pkg
    cream cheese, room temperature (8 oz)
  • 1/4 c
    white sugar
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    milk
  • 1 Tbsp
    flour
  • 1 tsp
    pure vanilla extract
  • 1
    egg
  • TOPPING
  • 1/2 c
    sour cream
  • 1 Tbsp
    white sugar
  • 1/2 tsp
    pure vanilla extract

How To Make mini cheesecakes with sour cream topping

  • 1
    1.Preheat oven to 350*F. Grease a 6 cup muffin pan. I also cut small circles of parchment paper to line the bottom of the cups...it makes the cakes easier to remove once completed.
  • 2
    2.In small bowl, mix together graham cracker crumbs, sugar and butter until combined. Distribute mixture evenly into muffin cups and press firmly. Bake for 5 minutes, then allow to cool while making the filling.
  • 3
    3.In a medium bowl, beat together cream cheese, sugar, lemon juice, milk, vanilla and flour until light and fluffy. Mix in egg. Pour mixture into prepared muffin cups. Bake for 15 minutes.
  • 4
    4.In small bowl, mix sour cream with remaining sugar and vanilla. Top each cake with a small dollop and return to oven for an additional 10 minutes.
  • 5
    5.Allow to cool completely before removing from pan. Refrigerate. Top with fresh fruit and/or chocolate to add more color and flavor! Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Mini Cheesecakes with Sour Cream Topping:

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