Rich and creamy cheesecakes on graham cracker or cookie crusts baked in muffin tins can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, and even edible flowers.
Set your ingredients (cream cheese, eggs, sour cream) out on the counter to come to room temperature at least 1 hour, preferably 2 hours before you plan to bake your mini cheeseccakes.
Beat cream cheese on low speed, scraping down the bowl, as needed, until smooth.
Add sugar and beat until smooth.
Add egg and vanilla just until combined. Do not overmix at this point.
Stir in the sour cream.
Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
Set on a serving dish or individual dessert plates and serve plain or add your favorite topping.
Mini Cheesecakes https://hungryhappenings.com/mini-cheesecakes/