Mini Funfetti Cheesecakes
Jun 10, 2024 21:59:55 GMT -5
Post by Honoria on Jun 10, 2024 21:59:55 GMT -5
MINI FUNFETTI CHEESECAKES
yield 12 CHEESECAKES
prep time 15 MINUTES
cook time 30 MINUTES
additional time 8 HOURS
total time 8 HOURS 45 MINUTES
INGREDIENTS
12 Golden Oreos
12 ounces (340g) cream cheese, at room temperature
6 tablespoons (75g) granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup rainbow sprinkles, plus more for garnish
sweetened whipped cream
INSTRUCTIONS
Preheat oven to 350°F. Line 12 standard muffin cups with paper liners. Place a whole Golden Oreo in the bottom of each cup.
Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Mix in the egg and egg yolk, followed by the vanilla, and finally the sour cream.
Fold the sprinkles into the batter.
Divide the batter evenly among the muffin cups, using about 3 tablespoons of batter per cup.
Bake 25 to 30 minutes, or until the centers are set but with a slight jiggle.
Place the pan on a wire rack, and allow the cheesecakes to cool completely. Then refrigerate the cheesecakes overnight before serving. (Either wrap and store in the pan or transfer to a container.)
For serving, top each cheesecake with whipped cream and more sprinkles.
link
yield 12 CHEESECAKES
prep time 15 MINUTES
cook time 30 MINUTES
additional time 8 HOURS
total time 8 HOURS 45 MINUTES
INGREDIENTS
12 Golden Oreos
12 ounces (340g) cream cheese, at room temperature
6 tablespoons (75g) granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup rainbow sprinkles, plus more for garnish
sweetened whipped cream
INSTRUCTIONS
Preheat oven to 350°F. Line 12 standard muffin cups with paper liners. Place a whole Golden Oreo in the bottom of each cup.
Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Mix in the egg and egg yolk, followed by the vanilla, and finally the sour cream.
Fold the sprinkles into the batter.
Divide the batter evenly among the muffin cups, using about 3 tablespoons of batter per cup.
Bake 25 to 30 minutes, or until the centers are set but with a slight jiggle.
Place the pan on a wire rack, and allow the cheesecakes to cool completely. Then refrigerate the cheesecakes overnight before serving. (Either wrap and store in the pan or transfer to a container.)
For serving, top each cheesecake with whipped cream and more sprinkles.
link