Heavenly Mini Cheesecakes

I came to with these when I didn't have enough cream cheese to make a whole cheese cake. I had some crushed cookies left over from another recipe (Pudding Parfaits). They are creamy, with just the right amount of sweetness.

Mini Cheesecakes

Makes 6

Ingredients

Cookie crust:

¾ C crushed sandwich cookies, about 10 cookies

2 TBSP unsalted butter, melted

Pinch of salt

Cheesecake filling:

10 oz cream cheese, room temp

¼ C + 1 TBSP sugar

½ tsp vanilla extract

⅛ tsp (just a splash) almond extract

½ C + 2 TBSP sour cream

You will also need:

Cupcake pan

Cupcake liners or nonstick spray

Baking sheet with sides (so it can hold water)

Food processor or blender

For the crust:

• In a large freezer bag, take about 10 cookies a crush to make ¾ C

• Add cookies and a pinch of salt to a food processor or blender. Pulse a few times until it is a uniform crumble.

• Slowly drizzle in melted butter, and mix until combined and makes a pliable cookie crust

• Spray or line your cupcake pan and press cookie crumb crust into the bottom of the cupcake pan.

• Preheat oven to 375 degrees.

For the filling:

• Add cream cheese, vanilla extract, almond extract and sugar to a bowl and beat until smooth.

• Slowly add egg and sour cream to the mixture and beat until creamy.

• Fill each cupcake mold to the top. Tap the pan on the counter a little so its even.

• Place your cupcake pan on a deep baking sheet and place on the oven rack. Fill the bottom of your baking sheet with 1-2 cups of water to prevent your cheesecakes from drying out and send cracking.

• Bake until they set, 20-25 mins.

• Let cool in the baking pan on a wire rack for 1 hour then place in the fridge to cool completely. About another hour.

• Serve chilled.

Mini Cheesecake

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