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Mini Cheesecake Cups with Sour Cream Topping

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Mini Cheesecake Cups with Sour Cream Topping

Features:

    Directions

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    Ingredients :

  • ⅔ cup chocolate graham cracker crumbs
  • 2 tablespoons butter
  • melted
  • 1 ½ tablespoons white sugar
  • 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
  • ½ cup sour cream
  • 1 tablespoon white sugar
  • ½ teaspoon vanilla extract
  • Methods :

  • 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.
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