Do you ever want cheesecake, but don't have hours and hours to devote to making it? These cheesecake minis are your solution. You can whip them up while you're making dinner then they'll be ready to eat when you're done! You know, for when you need to binge watch The Crown with dessert. This is also a great dessert to make ahead and keep in the fridge until it's time to devour.
Prep Time: 15 minutes
Baking Time: 12 minutes
Chill Time: 1 hour
Servings: 24 mini cupcake size or 12 regular cupcake size
1 package Graham Crackers, about 12
1/4 c Butter, melted
2 Tbsp Sugar
16 oz Cream Cheese, softened
1/4 c Butter, softened
1/2 c Sour Cream
1/4 c Sugar
1/4 c Coconut Milk
1 Lemon, zested and juiced
Preheat oven to 350 degrees.
To make the crust, pulse the graham crackers in a food processor until they are crumbs. Alternately, if you don't have a food processor, place the graham crackers in a ziploc bag and bash emphatically with a rolling pin until they're crumbs. Honestly, this sounds like the fun option. Add the melted butter and sugar and pulse until combined.
Press 3/4 Tbsp of this mixture into the bottom of each muffin tin. Set aside.
In a mixer bowl, add the cream cheese, butter, sour cream and sugar. Whip with the paddle attachment until light and fluffy, about 5 minutes. Add the coconut milk, eggs, zest and juice of one lemon. Stir until combined and there are no lumps.
Pour the mixture into the muffin tins, almost all the way to the top. You'll want a bit of room for the mixture to expand and puff up in the oven, but enough filling that when the cheesecakes cool they're not super flat.
Bake for 10-12 minutes in a 350 degree oven or until the cheesecake mixture jiggles slightly when the tray is jostled.
Allow the cheesecakes to cool on the counter for a bit then move them to the refrigerator to cool completely, about 1 hour or up to 24 hours. Warm the hot fudge and caramel sauces, and drizzle over the cheesecakes. Sprinkle with chopped pecans and enjoy!