I got this recipe from Sonja after she made them for a friend's baby shower and then we made them for our Mother's Day tea at church. Thanks Sonja!
These tiny little cheesecakes can be eaten in only one bite but it's hard to eat only one. This recipe makes about 100 mini cheesecakes. They can be frozen and enjoyed later, too! Stir in anything you like to make them your own. They are also good dipped in chocolate!
Make 1 to 2 recipes of your favorite cookie crumb crust. Press about 1 tsp of mixture into the bottom of mini muffin pan lined with paper cups. Press firmly into bottom.
4 8oz packages of cream cheese at room temperature
1 1/2 cups sugar
3/4 cup milk
1 cup sour cream
1 Tbsp vanilla
1/4 cup flour
Cream the cream cheese and sugar until very smooth. Blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until silky smooth.
Fold in whatever ingredients you like or leave plain.
Bake at 350 for about 13 minutes or until tops are set and appear dry but not cracked. Cool and chill. Store in fridge.
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