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!
Ingredients
- 0.67 cups chocolate graham cracker crumbs
- 2 tablespoons butter , melted
- 1.5 tablespoons white sugar
Instructions
-
1
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.
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2
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.
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3
Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
-
4
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.
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5
Bake in the preheated oven for 15 minutes.
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6
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.
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7
Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.
Nutrition Facts
Per serving
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