Get the Recipe: Mini Cheesecakes
These mini cheesecakes are so cute and fun! This quick and easy recipe is much easier than a regular cheesecake. They are made with only a few ingredients. The shortbread cookie crust is buttery and delicious!
Ingredients
- 12 shortbread cookies, regular or gluten free
- 16 ounces room temperature cream cheese
- ½ cup granulated sugar
- ½ cup sour cream, room temperature
- 2 eggs
- 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
- Any type of shortbread cookies work. I used gluten free shortbread cookies. Oreos can also be used.
- Use room temperature cream cheese. This is highly important. Cold cream cheese will not cream together with the other ingredients.
- Do not over mix the eggs. Mix until just combined.
- The cheesecakes should be slightly jiggly when the pan is shaken. They will firm up as they cool down.
- Store cheesecakes in the fridge for up to 4 days.
- Freeze for up to 2 months if needed.
Calories: 154kcal, Carbohydrates: 18g, Protein: 8g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 37mg, Sodium: 314mg, Potassium: 137mg, Fiber: 0.1g, Sugar: 13g, Vitamin A: 128IU, Vitamin C: 0.1mg, Calcium: 148mg, Iron: 1mg