Mini Cheesecake Muffins

Category: Desserts Tags: Cream cheese, Fruits

This is the easiest way to make cheesecake, ‘cuz there will be no cracks on the top.

Cute and sweet.

I love lil’ bites, grab one and just go!

Ingredients

• Petit Buerre Biscuits - Crust: 

  80 gr

• Butter - Crust: 

  1/4 cup = 57 grams

• Cream cheese: 

  340 gr = 12 oz

• Sugar: 

  75 gr = 3/8 cup

• Flour: 

  7 gr

• Egg: 

  1

• Vanilla Extract: 

  1 teaspoon

• Sour cream: 

  60 ml = 1/4 cup

Directions

Helloooww!

Preheat oven to 175 °C. Line 12 muffin, cupcake liners and set aside.

Crust:

1. In a food processor combine biscuits and melted butter, until moist. Transfer the crust to the prepared muffin liners, and gently press down.
2. Bake them 5 minutes.

Filling: 

1. In a large bowl, combine cream cheese and sugar, until creamy. Add flour, stir in the egg and vanilla and the sour cream.
2. Mix all together until you get a smooth, creamy texture.
3. Spoon filling evenly into the prebaked crust.
4. Bake these little cheesecake muffins 13-15 minutes, the centre will be still slightly jiggly, but it will firm up while cooling.
5. Let them chill for 3 hours in the fridge, or overnight.
6. I just love to top these goodies with cream, made from whipped cream and sour cream, and fresh berries.

Enjoy, because it is delicious!