These mini cheesecakes have gotten even easier to make. You will not even have to crush or pack the crust onto the bottoms.The chocolate cookie halves are placed on the bottoms of cupcake liners and drizzled with melted butter. They are then slightly baked and covered with a silky cheesecake filling and baked again only this time at a low temperature to prevent cracks. Top with canned and fresh fruits to perfect and you have yourself little creamy gourmet like desserts made from home.
These desserts not only look pretty but they taste amazing. The filling is so silky and baked away to creaminess. I was introduced to this cheesecake recipe from my cousin years ago and really like the sour cream and cream cheese combination. The results are very close to gourmet, as the mini cheesecakes are super creamy. Chilling these overnight is crucial. The colder they are the better. Bring these to a social gathering, church event or just enjoy them at home. These are also freezer friendly just be sure to not to add any toppings (pie filling, fresh fruits, etc..) over the tops before placing into the freezer. Comment or rate this recipe and enjoy!
Ingredients for the Crust & Filling:
Preheat oven to 350 degrees F. Open and remove the filling from each cookie wafer. Line 24 muffin cups with cupcake liners. Place one cookie wafer into each cup. Drizzle with melted butter very lightly and bake for 4 min. Remove cool and decrease oven temperature to 325 degrees F. Place a small baking dish filled with water onto the bottom of the oven.
In a large bowl cream the cheese. (Just mix the cream cheese with a mixer first before adding anything.) Add the sugar and mix just until the sugar is incorporated. Blend in milk, vanilla extract, and the eggs one at a time. Mix in the flour and sour cream and mix over medium speed until silky and smooth. Do not over beat mixture. Using a 1/4 cup measuring scoop, pour the batter into each lined muffin cup. Slightly hit muffin tin against the counter for cheesecake to flatten out a little and bake for 15 min in the preheated oven. DO NOT Open oven door during baking. After 15 min open oven door and turn off the oven. Allow cheesecakes to cool in the oven with the door open. This prevents from extreme cracking and the cheesecakes will deflate slowly in the warm oven. Cool to room temperature then refrigerate overnight.
For the topping:
You can use any variation you desire but I particularly used cherry pie filling with a mixture of fresh blackberries and raspberries. ENJOY!
- FILLING:
- 2 (8oz) pkg cream cheese, room temperature
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- ⅓ cup milk
- ½ cup sour cream
- 1½ tbsp flour
- 12 chocolate cookie wafers (such as oreo cookies)
- 1 tbsp butter, melted
- TOPPING:
- 1 (21oz) can cherry pie filling
- Fresh black berries
- Fresh Raspberries
- Preheat oven to 350 degrees F. Line 24 muffin cups with cupcake liners
- Open and remove the filling from each cookie wafer. Place one cookie wafer into each muffin cup. Drizzle with melted butter very lightly and bake for 4 min. Remove cool and decrease oven temperature to 325 degrees F.
- Place a small baking dish filled with water onto the bottom of the oven.
- In a large bowl cream the cheese. (Just mix the cream cheese with a mixer first before adding anything.)
- Add the sugar and mix just until the sugar is incorporated.
- Blend in milk, vanilla extract, and the eggs one at a time. Mix in the flour and sour cream and mix over medium speed until silky and smooth. Do not over beat mixture.
- Using a ¼ cup measuring scoop, pour the batter into each lined muffin cup.
- Slightly hit muffin tin against the counter for cheesecake to flatten out a little and bake for 15 min in the preheated oven.
- DO NOT Open oven door during baking.
- After 15 min open oven door and turn off the oven. Allow cheesecakes to cool in the oven with the door open.
- Cool to room temperature then refrigerate overnight.
- Top each mini cheesecake with about a teaspoon of cherry pie filling. Garnish with fresh berries.
