Description
Delightful mini cheesecakes with a gingerbread crust, perfect for holiday celebrations.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup crushed gingerbread cookies (for crust)
- 2 tbsp butter, melted (for crust)
- Colorful sprinkles (for topping)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix crushed gingerbread cookies with melted butter and press the mixture into the bottom of mini cupcake liners.
- In another bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the sour cream until fully combined.
- Pour the cream cheese mixture over the crust in each liner.
- Bake for about 15-20 minutes, or until set.
- Let cool, then refrigerate for at least 2 hours.
- Top with colorful sprinkles before serving.
Notes
For perfect mini cheesecakes, chill ingredients and don’t over-mix to maintain a creamy texture.
