Description
Creamy easy mini cheesecakes with a buttery biscuit crust. Perfectly portioned and simple to make for any occasion.
Ingredients
1 1/2 cups biscuit crumbs
1/4 cup unsalted butter, melted
10 1/2 oz full-fat cream cheese, softened
1/2 cup granulated sugar
1 1/2 tbsp all-purpose flour
1 tsp vanilla extract
1 tbsp lemon juice
3/4 cup full-fat sour cream
2 large eggs
Instructions
1. Preheat oven to 325°F and line a 12-cup muffin tin with liners.
2. Mix biscuit crumbs and melted butter. Press into liners and bake 5 minutes.
3. Beat cream cheese until smooth. Add sugar and flour.
4. Mix in vanilla, lemon juice, and sour cream.
5. Add eggs one at a time on low speed.
6. Divide batter into liners and bake 17-20 minutes.
7. Cool gradually and refrigerate at least 3 hours before serving.
Notes
Use room temperature ingredients for smooth filling.
Top with berries, caramel, or chocolate before serving.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American