For Easter this year, I made a trio of mini cheesecake delights. Today I gift you with the most basic of the three, a vanilla mini cheesecake that can be adorned in many ways, with fruit, with chocolate, with caramel, or simply on its own merits.
Mini Cheesecakes “Vanilla Cheesecakes”
Adapted from Little Epicurean
24 Nilla wafers
2 (8 ounce) packages cream cheese, softened, room temperature
¼ cup sour cream, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
Note: I used cupcake wrappers and then, after they cooled, removed them from the wrappers and wrapped them in plastic wrap individually. This saved me the trouble of having to grease the cups.
Place cupcake liners in 24 muffin tin openings. Place a Nilla wafer in each, centering it.
Preheat oven to 325 degrees.
Beat sour cream and cream cheese on low speed until smooth. Slowly add sugar. Add eggs and yolk, one at a time. Scrape bowl as necessary throughout mixing. Add vanilla and salt and mix until combined. Evenly divide cheesecake filling. I use a cookie scoop, placing and spreading one scoopful in each cup.
Bake 15-18 minutes (Mine took 15). Cool to room temperature. Transfer to fridge to chill (I do this after I have removed them from the cupcake wrappers and wrapped them in plastic wrap). Chill at least 30 minutes. May be frozen. Store leftovers in bags, either in the fridge or freezer.
This recipe is completely Muffin Approved!
What is your favorite kind of cheesecake?