Mini cheesecakes have never been so easy!
12 vanilla wafer cookies
1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
2 large Land O Lakes® Eggs
1 teaspoon vanilla
1 cup sour cream
2 tablespoons sugar
Chocolate curls, if desired
Cut-up fruit, if desired
Powdered sugar, if desired
Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
Combine 1/2 cup sugar, cream cheese, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake 30 minutes.
Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool. Remove from pan. Cover; refrigerate 1-2 hours or until firm.
Garnish each cheesecake as desired. Store in refrigerator.
Explore reviews fromour online community
I've made, many friends, with this delicious dessert. I must make it for Thanksgivings. I make a ganache, and put some on top of each one. It takes it to a whole new level. I bet you can't eat just one!
I have been making these cheesecake cupcakes since the late 90's, still my all time favorite 'go to' recipe!! I generally use shortbread cookies for the 'crust' which is dense and buttery enough to compliment the cheesecake, without overpowering it. I typically leave off the garnishes and just top with the sour cream mixutre, but for fancier events, would keep it.