Mini Cheesecake Cups with Sour Cream Topping
Description
These individually portioned cheesecake cups are made up of 3 layers: a chocolate graham cracker crust followed by a cream cheese filling and finished with a sour cream topping.
Ingredients
•
2/3 cup chocolate graham cracker crumbs
•
2 tablespoons butter, melted
•
1 1/2 tablespoons white sugar
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1 (8 ounce) package cream cheese, at room temperature
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1/4 cup white sugar
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1 egg
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1 tablespoon lemon juice
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1 tablespoon milk
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1 tablespoon all-purpose flour
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1 teaspoon vanilla extract
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1/2 cup sour cream
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1 tablespoon white sugar
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1/2 teaspoon vanilla extract
Directions
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.
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.
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.
5
Bake in the preheated oven for 15 minutes.
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.
7
Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.