Cheesecakes in mini format. How cute is this? I had a craving for cheesecake these days and the very first one that came to my mind was this one of USA kulinarisch. I had made them once before and everybody loved them – so I gave it a try.

What I love about this recipe is how easy you get a good amount of these cuties. You just mic up the ingredients and bake the mass – can’t be easier!

There is a round shortbread cookie at the bottom of each paper wrapper I put inside before baking. I had to push it down to the bottom so hard, the cookie broke – but in this way you can put more cheesecake mass into the molds. So don’t worry if the bottoms break, the cakes will be fine.

Mini Cheesecakes
(makes about 30 cakes in muffin molds)

600 g (20 oz.) cream cheese
200 g (7 oz.) sour cream
200 g (1 cup – 1 tbsp.) sugar
3 eggs
1 tsp vanilla extract
1 pckt. vanilla pudding powder (or 2 tbsp. flour)

30 round shortbread cookies

Preheat oven to 180°C (350°F). Lay out muffin molds with paper wrappers and put shortbread cookies inside. Press them to the bottom.

Put the other ingredients into a large bowl. Cream untill the mass is smooth. Put 2 tbsp. of the cream into each mold and bake for up to 25 minutes (the cakes should be just slightly brown around the edges – oh and they will rise and fall in a little after cooling, don’t be afraid).

Enjoy!