From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Mini Cheesecakes
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Instructions
1
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To start, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.
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Place one shortbread cookie in the bottom of each muffin liner.
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Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.
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Add in granulated sugar and sour cream. Beat until there are no clumps of cream cheese.
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Next, add in vanilla and eggs. Beat until just combined. Do not over mix the eggs.
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Add cheesecake filling on top of shortbread cookies in muffin liners.
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Bake for 14 to 16 minutes or until cheesecakes are just slightly wobbly when the pan is shaken.
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Finally, remove pan from oven. Allow mini cheesecakes to cool at room temperature for 1 hour. Then transfer to the fridge to chill for at least 2 hours.
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Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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