Mix ‘n Match Mini Cheesecakes
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic Games in 776 BC.
This is vegetarian recipe. Dish can be prepared in 160 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Mix ‘n Match Mini Cheesecakes
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated.
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Press the crumb mixture into the bottom of a lined muffin tin, creating a crust.
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In a large bowl, beat the cream cheese and sugar until smooth and creamy.
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Add the sour cream, vanilla extract, and flour to the cream cheese mixture, and beat until well combined.
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Add the eggs, one at a time, beating well after each addition.
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Pour the cream cheese mixture over the crust in each muffin cup, filling them about 3/4 full.
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Bake for 18-20 minutes, or until the cheesecakes are set.
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Remove from the oven and let them cool in the muffin tin for 5 minutes.
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Transfer the mini cheesecakes to a wire rack to cool completely.
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Once cooled, refrigerate for at least 2 hours or overnight.
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Before serving, top each mini cheesecake with your choice of assorted toppings.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
