Mini-cheesecakes

Light and creamy cheesecakes with a delicious crust and fresh fruit topping. These mini delights are the perfect little snacks for any occasion.

Ingredients

For the crust:

Graham crackers – 16 pcs

Toasted pecans – 1/2 cup

White granulated sugar – 1/4 cup

Butter – 4 tbsp

For the cheesecake:

Cream cheese – 16 oz

Salt – 1/4 tsp

White granulated sugar – 1 cup

Sour cream – 1/3 cup

Eggs – 2 large

Egg yolks – 2

Vanilla extract – 1 tsp

Instructions

1. Start by preparing the crust mixture by adding 16 graham crackers into a food processor along with half a cup of toasted pecans and a quarter cup of white granulated sugar. If you do not have a food processor then crush the graham crackers by placing them inside a zip lock bag and finely chop the toasted pecans. Blend the ingredients together and then add four tbsp of melted unsalted butter. Once all the ingredients are well mixed together, set it aside.

2. In a large bowl, add 16 oz of cream cheese at room temperature and mix it in medium high speed using a mixer for about four minutes. Turn the speed down to low and add quarter tsp of salt and one cup of white granulated sugar. Continue mixing until well combined, then add one-third cup of sour cream.

3. Once the sour cream is incorporated into the mixture, add two large eggs at room temperature, two egg yolks and one tsp of vanilla extract. Once all ingredients are well combined, preheat oven to 350 F.

4. Line the cups of a muffin tray with baking cup liners and add a tablespoonful of the crust mix into each cup or more as desired. Use your hands or a weight to press the crust mix into the cups and help set evenly. Add a scoop of the cheesecake batter into each cup.

5. Bake the mini-cheesecakes at 350 F for 18 minutes. Once done, leave the tray to cool down for about 30 minutes. Add thinly sliced peaches or other fresh berries as a topping.

Enjoy!

Flour for Her