Mini Cheesecakes
User Reviews
5
Mini Cheesecakes
Description
This recipe layers a single shortbread cookie in each muffin cup, then adds a creamy mixture of room-temperature cream cheese, granulated sugar, sour cream, eggs, and vanilla extract. The batter is gently mixed and spooned over the cookies before baking at 325°F until the cheesecakes wobble slightly but hold shape.
The shortbread base adds a sturdy, buttery foundation with slight crunch, complementing the smooth, tangy filling. Light baking preserves moisture so the mini cheesecakes remain tender and creamy. Chilling after baking allows the filling to firm up without drying.
These mini cheesecakes make a convenient dessert for gatherings or individual servings. They can be stored in the refrigerator for several days or frozen for longer keeping. Using paper liners helps with easy removal from the pan and neat portions.
Important technique notes include using room temperature cream cheese to blend smoothly and avoiding overmixing eggs to keep a light texture. Slight jiggling on baking indicates proper doneness as the filling will set further as it cools.
Ingredients
- 12 shortbread cookies regular or gluten free
- 16 ounces cream cheese room temperature
- ½ cup granulated sugar
- ½ cup sour cream room temperature
- 2 egg
- 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.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling.
- Do not overmix the eggs to keep the cheesecake texture light and tender.
- The cheesecakes should be slightly jiggly when removed from the oven as they firm up while cooling.
- Any shortbread cookie type can be used for the base, including gluten-free or Oreo variations.
- Store mini cheesecakes in the refrigerator for up to 4 days or freeze for up to 2 months.
- Line muffin tin cups with paper liners for easier removal and portion control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 314mg | 13% |
| Potassium | 137mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 148mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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