Mini New York Cheesecakes – A small batch

November 12, 2015 at 9:32 pm Leave a comment

mini cheesecake

I love cheesecake. There are people who don’t; I don’t understand that, but that’s a totally different conversation.

Here is my latest attempt at enjoying the flavor, but not making a pig of myself.

6 ounces cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 tablespoon plain yogurt or sour cream
4 small cookies (Nilla wafers, shortbread, or gingersnaps)

Preheat the oven to 375℉
grease 4 cups in a muffin tin or small ramekins

Drop a cookie into each cup, flat side down

Beat together the cream cheese, egg, sugar, vanilla, yogurt, and lemon juice, until well combined

Divide the mixture between the cups
bake for 15 minutes

Let cakes cool before removing from the tins
(you may need to run a knife around the edge of each cake)
refrigerate at least 4 hours before serving


Entry filed under: Desserts, For One or Two.

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