These cupcake style cheesecakes have all of the great flavor and texture of their larger cousins, but they’re easier to share! And the crust is so simple you’ll feel like you’re cheating.
Ingredients
- 16 ‘Nilla Wafers
- 2 (8 oz.) Packages of Cream Cheese
- 3/4 cup White Sugar
- 1/4 cup plus 2 tbsp. Whole Milk
- 2 Large Eggs
- 1/2 cup Sour Cream
- 1 1/2 tsp. Vanilla Extract
- 2 tbsp. All-Purpose Flour
Directions
- Pre-heat oven to 350 degrees.
- Line a cupcake tin with paper cupcake liners. (This should make about 16 in a standard-sized cupcake tin.)
- Place one ‘Nilla Wafer in the bottom of each cupcake liner. (Easiest. Crust. Ever.)
- In a large bowl or stand mixer, blend cream cheese with sugar until smooth.
- Blend in milk and then eggs, one at a time, mixing until just combined.
- Add sour cream, vanilla, and flour, and beat until smooth.
- Spoon cream cheese mixture into prepared cupcake tins to about 2/3 full.
- Wipe any drips off the cupcake tin with a damp paper towel. (You’ll thank me.)
- Bake in pre-heated oven for 45-50 minutes, until tops just begin to brown.
- Allow cups to cool slowly over about 60 minutes by turning the oven off and cracking the door.
- Chill in the refrigerator.
- Garnish with fruity pie filling, crumbled cookies, or your favorite cheesecake topping.