Easy Mini Cheesecakes
Bread Crumb Crust:
2 Slices Martin’s Potato Bread, left out overnight to dry
1 Tablespoon Sugar
2 Tablespoons Brown Sugar
5 Tablespoons Unsalted Butter, melted
Basic Cheesecake Filling:
8 Ounces Cream Cheese, room temperature
1 Large Egg
1/4 Cup Sugar
1/4 Cup Sour Cream, room temperature
1 Teaspoon Vanilla Extract
Fruit Syrup or Preserves
Fresh Fruit (like raspberries)
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Pulse the bread into fine crumbs using a food processor.
Note: if you forget to leave the bread out overnight, you can dry it out in a 300 degree oven for 10-15 minutes.
Make the bread crumb crust: Stir together bread crumbs, sugar, brown sugar, and melted butter until well combined. Press about 1-1 ½ tablespoons of the mixture into the bottom of each cupcake liner and press to compact.
Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract.
Evenly divide cheesecake filling among crusts (about 2-2 1/2 tablespoons each). Note: if you want to add in any extra fillings to customize your cheesecakes, you can do so at this time.
Bake for 18-20 minutes, until just starting to brown. Cool completely and refrigerate for at least 3 hours or overnight.
Serve plain or with desired toppings such as whipped cream. Our variations include: 1) plain, 2) chocolate syrup with chocolate chips, and 3) raspberry syrup with fresh raspberries.