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Fast and Fabulous Mini Cheesecake with Tangy Topping

Bettyskitchen's picture
In this video, Betty demonstrates how to make one of her favorite party desserts, Mini Cheesecakes with Tangy Topping. These are made in muffin tins with a graham cracker "crust," and have a cheesecake filling, baked in the oven. A delicious sweet, sour sauce tops each one of them. These are perfect as finger food for a reception!
  Softened butter/Margarine 3 Tablespoon
  Graham cracker crumbs 1 Cup (16 tbs) (May Use Ready Made / From Graham Crackers)
  Eggs 3 , separated
  Sugar 1 1⁄2 Cup (24 tbs), separated
  Cream cheese 16 Ounce, softened to room temperature (Two 8 Ounce Packages)
  Sour cream 8 Ounce
  Vanilla extract 1⁄2 Teaspoon

Use your fingers to butter 2 1/2-inch muffin tins, and then coat each one generously with Graham cracker crumbs. Set aside. Separate 3 eggs, placing the whites in one mixing bowl and the yolks in another. Now, beat the 3 egg whites until stiff, and set aside. Bet the 3 egg yolks just slightly. In a large mixing bowl combine the 3 beaten egg yolks, 3/4 cup sugar, and (2) 8 oz. packages of softened cream cheese. Beat until smooth and fluffy. Now, fold the 3 stiffly beaten egg whites into the the creamy mixture. Blend gently, but completely. Spoon cheesecake mixture into prepared muffin tins, filling 3/4 full. Bake at 350 degrees for about 15 to 20 minutes. The cheesecakes will be pulling away from the sides of the muffin tin and will be beginning to brown just a little. Allow baked cheesecakes to cool 10 to 15 minutes. The centers will fall, forming an indentation on each cheesecake. Carefully remove the miniature cheesecakes from the muffin tins, keeping as much "crust" intact as possible, and place on a nice serving plate. Spoon about 1 teaspoon of the Sour Cream Filling (below) into each indentation. Store, covered with plastic wrap, in the refrigerator until ready to serve.
Sour Cream Filling:
Combine 8 oz. sour cream, 3/4 cup sugar, and 1/2 teaspoon vanilla in a 9-inch Pyrex pie plate. Stir until completely blended. Bake at 400 degrees for 5 minutes. Stir well, and bake for an additional 3 minutes. Remove from oven, and let cool a bit before spooning into the cheesecake indentations. This will make 1 cup of Sour Cream Filling. You probably won't need all of this for the cheesecakes, but the leftovers are great for topping cupcakes, icing brownies and cookies, dipping fruit, etc. I sometimes make a double recipe of the Sour Cream Filling, just for the leftovers! It's also terrific eaten as pudding!!!

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Cream Cheese
Cake Channel
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
There is nothing more delectable than a low fat mini cheesecake with a tangy, fruity kick. This decadent tart-sweet is irresistible and is very easy to make. Tune into the video recipe to learn how to make this decadent cheesy, tangy dessert from the scratch.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 631 Calories from Fat 372

% Daily Value*

Total Fat 42 g65%

Saturated Fat 23.6 g117.8%

Trans Fat 0 g

Cholesterol 224.7 mg74.9%

Sodium 328.8 mg13.7%

Total Carbohydrates 57 g19.1%

Dietary Fiber 0 g

Sugars 54.8 g

Protein 9 g17.4%

Vitamin A 29.7% Vitamin C 0.57%

Calcium 13.1% Iron 4.5%

*Based on a 2000 Calorie diet

Fast And Fabulous Mini Cheesecake With Tangy Topping Recipe Video