Mini Cheesecakes
Mini hand held desserts that are perfect for entertaining!
Servings: 18 Mini Cheesecakes
Calories: 163kcal
Ingredients
For the Crust
- 18 2 1/4" cupcake wrappers
- 1/2 package chocolate wafer cookies
- 2 Tbsp butter melted
For the Cheesecake Filling
- 1/2 cup sugar
- 2 8 ounce packages cream cheese room temperature
- 2 eggs
- 1/2 tsp vanilla
- 1 tbsp corn starch
- 1/2 cup sour cream
For the Frosting
- 1/4 cup butter softened
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1/2 tsp vanillla
- cocoa powder for dusting
- 18 chocolate covered espresso beans
Instructions
- Preheat oven to 350 degrees
- Line a 2 1/4" muffin tin with cupcake wrappers
- In a food processor, crush the wafer cookies
- Mix the crushed cookies and the melted butter together
- Divide the cookie mixture evenly between the cupcake wrappers
- Using a shot glass, press the cookies into the bottom of the cupcake wrappers and set aside
- In a large bowl, using either a hand mixer or a stand mixer, beat together the sugar and cream cheese until smooth
- Beat in the eggs, vanilla, and corn starch until blended
- Stir in the sour cream
- Pour the mixture on top of each cookie crust
- Bake for 15 minutes
- Remove from oven and allow mini cheesecakes to cool, then remove the cupcake wrappers
- While the cheesecakes are cooling, use a hand mixer or stand mixer and mix together all of the frosting ingredients until smooth
- Add the frosting to a piping bag or a resealable plastic bag and snip off the corner
- Pipe the frosting on to the cheesecakes
- Using a small metal strainer, dust the cheesecakes with cocoa powder
- Top each cheesecake with an espresso bean
Nutrition
Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 116mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg