Cheesecake is one of those desserts that’s rich enough to fill you up with a half of a slice. With these little beauties, you can eat the whole thing without worrying—they are just the right size.
Cookie-Bottom Individual Cheesecakes
- Cooking and Prep: 3.5 h
- Serves: 6
Prepare the Individual Cheesecakes
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners. Drop one cookie into each cupcake liner. Set the pan aside.
In a medium mixing bowl, beat the cream cheese and sugar until light and fluffy, three to five minutes. Add the egg, sour cream, vanilla, and almond flavoring. Beat well, scraping down the sides as needed.
Divide the batter among the baking cups. Bake for 23–25 minutes or until a toothpick inserted in the center comes out clean. Move the mini cheesecakes to a wire rack and allow to cool.
Place them in the fridge for three hours before frosting, garnishing, or serving. Store extras in the fridge.
This recipe is excerpted from One Dirty Bowl by Christina Dymock (Cedar Fort, 2014) with permission from the publisher.