Since 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.
Mini Cheesecakes are a fun dessert to take to a get-together!
- 1-1/3 c graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp butter
- 1/4 tsp cinnamon
- 1 8 oz cream cheese, softened
- 24 oz sour cream
- 2/3 c sugar
- 2 eggs
- 3 tsp vanilla
- 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 F 15-20 minutes. Until tops are set.
Increase oven to 400 F. 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.
Adapted from Lady Behind The Curtain
Love mini desserts? Here are a couple more to try!