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Mini CheesecakesSince changing what I eat at the beginning of the year, and actually even more so over the past year’ish avoiding sweets I haven’t posted many sweet treats. This will be a rare posting from now on. We are trying to eliminate refined sugars from our diets. In fact, I’d say we’ve all but eliminated them. BUT.. I know that not everyone has the same views about food that I have recently come to adapt. So for one of my best friends birthdays last month I decided to make her favorite treat. I looked to Pinterest which I knew would pull through for me and I stumbled upon what ended up being THE BEST mini cheesecake recipe. Hands down. This recipe was so good it didn’t need any sort of adapting. I had to have a bite of course to make sure it was Tried and Tasty approved. It passed.

Source: Lady Behind The Curtain

Crust
1-1/3 c graham cracker crumbs
2 tbsp sugar
4 tbsp butter
1/4 tsp cinnamon

Filling
1 (8 oz) cream cheese, softened
24 oz sour cream
2/3 c sugar
2 eggs
3 tsp vanilla

Glaze
1 (16 oz) sour cream
4 tbsp sugar
1 tsp grated lemon peel
1/2 tsp vanilla

Line 20 muffin cups with cupcake liners. Combine graham cracker crumbs, sugar and cinnamon. Melt butter and add to graham cracker mixture.. Spoon a rounded tablespoon into prepared muffin pan, press firmly. Beat softened cream cheese until smooth and creamy. Add sour cream, eggs, sugar and vanilla until well blended. Spoon 1/4 cup filling onto graham cracker crust. Bake at 325 degrees 15-20 minutes. Until tops are set. Increase oven to 400 degrees. Make glaze. Mix together sour cream, sugar, grated lemon, and vanilla. Once oven heats to 400 degrees top the cheese cakes with 1 tablespoon of glaze. Bake 5 minutes. Cool on the counter 1 hour. Leave cheese cakes in muffin cups and cool completely in refrigerator. Top with your favorite fruit pie filling.

Mini Cheesecakes

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22 comments on “Mini Cheesecakes
    1. Yvonne of TriedandTasty.com

      Oh shoot! Don’t go back! Don’t go back!! Check out some of my other healthier options ;) Or…. this could be your last treat?! ;) Thanks for stopping by!

    1. Yvonne of TriedandTasty.com

      If your hubby is a cheesecake lover, this is YOUR recipe! These are just so perfect… and bite sized :) Thanks for the comment!

    1. Yvonne of TriedandTasty.com

      Thanks for coming over AND thanks for the Pin! You know what… I’m craving them too :)

    1. Yvonne of TriedandTasty.com

      Nilla wafers are perfect and cut out some of the extra time. You’ll have to let me know if you give them a try! Thanks for the comment :)

  1. Deborah Robillard

    I love these! I was head cook at a children’s camp last year and made these….well, a very similar recipe. Only I piped the cream cheese in the muffin cup using a piping tip and bag. Looked very fancy and everyone loved them, they were a real hit! What a great dessert, always a favourite!

  2. Tracey

    These are a favorite. Portion control and delicious. I make a batch and freeze them. Stops me from eating them all at once.

    1. Yvonne of TriedandTasty.com

      Portion control for you!!! That doesn’t mean I don’t have the desire to chow down on have the batch though ;) Freezing them is an excellent idea!

  3. Debby

    Is this recipe for miniature muffin size cheesecakes or for regular muffin size cheesecakes? Looks terrific!

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