Mini Cherry & Blueberry Cheesecakes
Something about making cheesecake has always seemed intimidating to the Frees. But when his sister is 28 weeks pregnant & loves cheesecake, we figure out a way to make mini cheesecakes.
& honestly, it was a lot easier than we had imagined! We will definitely be making these for future summer parties.
Ingredients
The Base:
1. 6 oz Graham Crackers
2. 1/4 cup (melted) Butter
The Cheesecake Filling:
1. 10.5 oz (room temperature) Cream Cheese
2. 1/2 cup Sugar
3. 2 Eggs
4. 1 tsp Vanilla Extract
5. 1 tbsp Lemon Juice
6. 1.5 tbsp Flour
7. 6.5 oz Sour Cream
8. Cheesecake Toppings
Steps
1. Mix the graham crackers & melted butter together & pour evenly into muffin lined pan. Smash down mixture tightly.
2. Mix cream cheese on low while gradually adding in the sugar. Then add in the eggs, one by one, followed by the vanilla extract, lemon juice, flour, & sour cream.
3. Evenly divide the cream cheese mixture into each liner & gently shake the pan to create a smooth top.
4. Bake at 320* for 15 minutes then let cool in fridge overnight. Before serving, simply add any topping you want. We added Cherry & blueberry pie filling to the tops of ours.
OMG! Sounds so easy! I’m a self proclaimed cheesecakeaholic and this the perfect way to get my cheesecake fix in mini portions!
Hope you enjoy them!
These look SO delicious! I enjoy cooking, but baking (especially things like cheesecake!) intimidates me!! I am definitely going to have to try to make your recipe! Your pictures are stunning!! Thanks 🙂
Thank you so much!! Hope you enjoy them!
These look awesome and are the kind treat any cook should learn how to make! Thanks for the great recipe!
You are very welcome!