Mini Cheesecake Cups with Sour Cream Topping

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 304 Calories

Ingredients

• 1 tablespoon milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 2 tablespoons butter, melted
• 1 tablespoon all-purpose flour
• 1 (8 ounce) package cream cheese, at room temperature
• 0.5 cup sour cream
• 0.5 teaspoon vanilla extract
• 0.25 cup white sugar
• 1.5 tablespoons white sugar
• 0.66666668653488 cup chocolate graham cracker crumbs

Recipe Instructions

Step 1

Bake in the preheated oven for 15 minutes.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.

Step 5

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.

Step 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.

Step 7

Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.