Mini cheesecakes from philadelphia –Hey y’all! Today we’re diving into a delightful treat that’s gonna have you shoutin’ for seconds—Philadelphia Mini Cheesecakes with Vanilla Wafers. These little bites of heaven are perfect for any gathering or just when you need a sweet fix. So, let’s roll up our sleeves and get into this easy-peasy recipe!
Check Out These Mini Cheesecakes
Feast your eyes on this deliciousness:
Ingredients You’ll Need
Gather up these simple ingredients to whip up your mini cheesecakes:
- 1 and 1/2 cups of crushed vanilla wafers
- 1/2 cup of unsalted butter, melted
- 2 packages (8 ounces each) of cream cheese, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of sour cream
Instructions to Make ‘Em
Now that you’ve got your ingredients, let’s get right into it!
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are fully coated.
- Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner to form a crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and beat until well combined.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth and creamy.
- Evenly distribute the cheesecake batter over the prepared crusts in the muffin tin, filling each liner about 2/3 full.
- Bake for about 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool.
- Refrigerate for at least 2 hours before serving to allow them to firm up and chill out.
These mini cheesecakes are the perfect combo of creamy and crunchy, with that classic vanilla flavor that just hits right! Serve them up at your next family gathering, or just enjoy them all by yourself. Either way, you’ll be coming back for more, trust me on that. Happy baking!