Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line the mini cheesecake pan or muffin tin with paper liners.
- In a large mixing bowl, combine room-temperature cream cheese, sugar, and cinnamon, beating until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix crushed cookies with melted butter and fold into the cheesecake batter for swirls.
- Spoon the batter into prepared cups, filling them ¾ full, and gently tap to release air bubbles.
- Bake for about 25 minutes until edges are set but centers jiggle slightly, then cool in the oven for 1 hour before transferring to a wire rack.
- Once cool, add a dollop of sour cream on top of each cheesecake.
Nutrition
Calories: 130kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 90mgSugar: 10gVitamin A: 8IUCalcium: 4mgIron: 2mg
Notes
These mini cheesecakes can be made ahead and stored for 4-5 days in the fridge. They freeze well for up to 2 months as well. Allow cold ingredients to reach room temperature for best results. For a healthier option, consider light cream cheese or Greek yogurt as substitutes. For an aesthetic touch, add a sprinkle of cinnamon or a sweet glaze before serving. Enjoy the process and have fun with variations!
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