Mini Cheesecakes
LoveThatFood
Yield:   48 mini cheesecakes
Cook Time:   20 minutes
Tips:   You will need 2 mini muffin pans that have 24 mini muffin tins on each. May be frozen, then thawed and chilled later. To easily crush graham crackers into crumbs, simply place graham crackers in a plastic bag and pound gently with a flat surfaced meat pounder over a wooden cutting board.
Suggestion:  Cheesecakes may be served plain or topped with any variety of toppings, such as fruit, drizzles of caramel or butterscotch or whipped cream. Delicious as a fun and easy dessert, and great for parties!
Ingredients
  • Mini Cheesecakes
  • 2 8-oz. packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 eggs, separated
  • softened butter (for greasing muffin tins)
  • 1/2 cup graham cracker crumbs

  • Sour Cream Topping
  • 3/4 cup sour cream
  • 2 1/2 tablespoons granulated sugar
  • 1 teaspoon vanilla
Directions
Mini Cheesecakes

Using an electric mixer or electric hand mixer, cream together cream cheese and sugar. Add slightly beaten egg yolks and mix on low speed until blended.

Beat egg whites with an electric mixer or electric hand mixer until stiff, then fold into cream cheese mixture until blended.

Butter 48 miniature muffin tins. Coat each tin with film of crumbs, tilting muffin pan in different directions to move crumbs around
until bottom and sides are coated. Fill each cup three quarters full with cream cheese mixture. Bake 15 minutes at 350°F. Remove from oven and set aside while preparing sour cream topping (recipe follows).

Sour Cream Topping

Mix sour cream, 2 1/2 tablespoons sugar and vanilla. Put a slim teaspoon of this mixture on top of each cake (there is just enough to go around). Bake again 5 minutes at 350éF. May be frozen and defrosted later when ready to serve or refrigerated until ready to serve.