How to Make Mini Cheesecake Cups with Sour Cream Topping - A Step-by-Step Guide

Mini cheesecake cups with sour cream topping are the perfect bite-sized dessert for any occasion. With their creamy, tangy filling and buttery graham cracker crust, these mini cheesecakes are sure to be a hit with everyone at your next gathering. They're also incredibly easy to make, with just a few simple ingredients and a little bit of time in the oven.

These mini cheesecake cups are great for serving at parties, showers, or brunches, or just for enjoying as a sweet treat at home. T...

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Ingredients

  • ⅔ cup chocolate graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 ½ tablespoons white sugar
  • 1 (8 ounce) package cream cheese, at room temperature
  • ¼ cup white sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 tablespoon white sugar
  • ½ teaspoon vanilla extract

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 40 mins
  • Servings: 6
  • Yield: 6 mini cakes

  • 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.
  • 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.
  • Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
  • 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.
  • Bake in the preheated oven for 15 minutes.
  • 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.
  • Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.
  • Nutrition

    304 cal.

    • Total Fat: 22g
    • Saturated Fat: 13g
    • Cholesterol: 91mg
    • Sodium: 207mg
    • Total Carbohydrate: 22g
    • Total Sugars: 16g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 61mg
    • Iron: 1mg
    • Potassium: 101mg