Cheesecake is one of those delicious yet indulgent deserts that most people avoid making at home because they think its too complicated. Cheesecake’s rich and creamy texture, and that little bit of sweetness (my favorite, in the form of fruit) always makes for a decadent desert. Anytime I need to impress a crowd I always cook up a batch of mini cheesecakes. These bite sized deserts are a perfect way to end a great meal. The batter is the same but you can go crazy coming up with topping variations. This way you can appeal to those that love fruit topped deserts and those die hard chocolate fans as well! This is a batch I recently made for a party. These blueberry, raspberry and caramel/chocolate topped mini cheesecakes were a real hit. They are easier to make than you would ever imagine!
12 graham crackers, crushed
3 tblsp butter, melted
1 tblsp, sugar
1/4 tsp cinnamon
2 packages, cream cheese
1 cup white sugar
1 tsp. vanilla
1/4 cup sour cream
Fresh berries, chocolate chips, coconut, caramel or any topping you choose.
Preheat oven to 350 degrees. Line mini muffin pan(s) with foil liners. If you prefer not having liners, I would recommend purchasing a special mini cheesecake pan. You can find it online. It retails for less than $20.
In a large bowl mix crushed graham crackers, 1 tablespoon of sugar, cinnamon and melted butter. Add 1 teaspoon into each paper cup. Press lightly.
In a separate container, mix the cream cheese and sugar until smooth and creamy (make sure cream cheese is at room temperature). Add the eggs, vanilla and sour cream. Mix until combined.
Pour the cheesecake batter over the pressed graham crackers. Fill each until 3/4 full.
Bake in preheated oven for 15-17 minutes. Cool on a rack and top with fruit, chocolate, caramel or anything else you can dream of. Here is where you can get real creative.
Refrigerate until ready to serve.