Mini Cheesecakes

Mini Cheesecakes…these mini cheesecakes are divine. I cannot wait to share this recipe with you today. My mom made these for me as a kid and I love to make them for my family now.

The sour cream topping takes the cake! These are a perfect treat to take to a family dinner party. You can double the recipe for more! You will want to make more! You can also get creative with the toppings for the mini cheesecakes. We love fresh raspberries and strawberries in the summer…and canned cherries in the winter. We’ve even tried drizzling chocolate and caramel over the mini cheesecakes.
To make the mini cheesecakes, you will need: (Makes 1 Dozen)

Mini Cheesecakes:

2 8 oz. pkgs. cream cheese

3 eggs (separate the yolks and set aside, you will need both)

3/4 cup sugar

1 T. flour

1/4 tsp. baking powder

1 tsp. vanilla

1 box regular Nilla Wafers

Foil Cupcake Liners

Sour Cream Topping:

3/4 cup sour cream

2 T. sugar

1 T. grated rind of a lemon or 1 T. real lemon juice (optional…but it’s good!)

1/2 tsp. vanilla

Topping:

Berries, Canned berries, Chocolate or Caramel…You Choose!

Preheat your oven to 350 degrees.

Place foil liners in the muffin tin. Add a Nilla Wafer to the bottom of each liner.

In a small bowl, beat 3 egg whites until stiff. In a Large bowl, beat together: cream cheese, sugar, 3 egg yolks, and vanilla until light and fluffy. Mix in flour and baking powder. Fold egg whites into cream cheese mixture.

In another bowl, mix together sour cream sugar, lemon rind and juice, and vanilla. Set aside.

Fill each liner 3/4  full with cream cheese mixture. Bake for 18-20 min (check after 12 min with toothpick). Remove from oven, and add a spoonful of the sour cream mixture onto the top of each cheesecake. Return to the oven and bake for another 5-7 minutes. Allow the cheesecakes to cool. Add on your fruit, chocolate or caramel toppings.

Now devour! And serve to your family and friends! So delicious!