Cookie-Bottom Individual Cheesecakes

Christina Dymock Christina Dymock
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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.

For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

3h 30m 6
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Egg, Gluten, Wheat, Tree nuts

Directions

Prepare the Individual Cheesecakes

  1. 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.

  2. 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.

  3. 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.

  4. Place them in the fridge for three hours before frosting, garnishing, or serving. Store extras in the fridge.

Credits

Description:

This recipe is excerpted from One Dirty Bowl by Christina Dymock (Cedar Fort, 2014) with permission from the publisher.

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1 Comment

DIANNA KAISER •

Hi How can I get a straight top when I make cheesecake minis? Mine always sink in the middle and don't look professional.

Deens •
Reply to DIANNA KAISER

Bake with a water bath. Either put it in a larger pan filled with a little hot water or put a pan on the shelf underneath to steam. DO NOT open the oven while doing this! Also have in mind that a springform pan will let water in from underneath so use the second option when using a springform. Good Luck!