Mini Cheesecake Bites

July 26, 2022

1 cup diamond bakery cookie or cracker crumbs (we used salted caramel mac nut cookie crumbs!)
3 and 1/2 tablespoons salted butter melted

Preheat oven to 325°F.
Line a 12-count muffin/cupcake pan with cupcake liners and set aside.
In a large mixing bowl, stir together the sugar and crumbs. Add in melted butter and mix until all of the crumbs are moistened.
Evenly distribute the mixture between all 12 liners and firmly press it down into one even layer.
Bake at 325°F for 5 minutes. Remove from the oven and set aside. Keeping the oven on.

In a large mixing bowl using an electric mixer, mix the cream cheese and sour cream together until smooth and creamy.
Add the sugar and vanilla extract and mix until fully combined.
Slowly mix in the eggs, one at a time, on low speed until just combined.
Evenly distribute the batter between all 12 liners in the cupcake pan.
Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
Remove from the oven and allow to cool in the pan for 1 hour.
Carefully remove from the pan and chill in an airtight container in the refrigerator for 3-4 hours or overnight.
Top with desired garnish! We used salted caramel sauce and golden figs!