Mini Cheesecakes

These mini cheesecakes are cute, fun and super easy! In fact, this recipe takes only 25 minutes from start to finish. These are so much quicker and easier than making a full cheesecake. They have a buttery crunchy crust and smooth creamy filling. Add your favorite toppings to make them fun and festive!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Servings: 12 servings

Calories: 168 kcal per serving

Ingredients

12 - shortbread cookies
16 ounces - room temperature cream cheese
½ cup - granulated sugar
½ cup - sour cream
2 - eggs
1 tsp - vanilla extract

Instructions

To start, preheat oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.
Place one shortbread cookie in the bottom of each muffin liner.
Then, make cheesecake filling. Beat room temperature cream cheese in stand mixer for 2 minutes or until completely creamy.
Add in granulated sugar and sour cream. Beat until there are no clumps of cream cheese.
Next, add in vanilla and eggs. Beat until just combined. Do not over mix the eggs.
Add cheesecake filling on top of shortbread cookies in muffin liners.
Bake for 14 to 16 minutes or until cheesecakes are just slightly wobbly when the pan is shaken.
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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