Mini cheesecakes have never been so easy!
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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.
My college student daughter (not an experienced baker) made these and they were delicious. She used a tiny muffin tin with about 1 & 1/4 inch diameter muffin size, and mini vanilla wafers, and they came out perfectly, with the wafer covering bottom of tin, (PS you get many more pieces this way) Perfect bite size for receptions and adults who don't want a full desert, just a taste. We have made it several times, and it is always a hit.
Recipe calls for vanilla in the first step, and then again in the second step...???
Currently vanilla is listed twice so you would add 1 teaspoon of vanilla in step one and another teaspoon should be added in step 2.
I was a little nervous that I wouldn't have room in the cups to add the sour cream mixture. Although in the end it did work out okay. The sour cream mixture is runny and almost looks like a glaze. Just be sure not to fill the cups too full of the cheesecake mixture. I ended up having a little leftover on the cheesecake mixture. The cookies don't fill the bottom of the cup so next time I will crush them up with a bit of butter. Otherwise great recipe. Easy and delicious!