Instructions
Step 1: Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners or use a silicone mold.
Step 2: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press a spoonful into the bottom of each cup to form the crust. Bake for 5 minutes, then set aside to cool.
Step 3: In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add vanilla, sour cream, and dulce de leche. Mix until smooth.
Step 4: Spoon the filling over the crusts and bake for 15-18 minutes or until centers are just set. Cool completely, then refrigerate for at least 3 hours.
Step 5: Top each cheesecake with a spoonful of dulce de leche, a swirl of whipped cream, and a sprinkle of chopped peanuts or toffee bits.
Storage Information
Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze without the toppings for up to 1 month. Add toppings after thawing and just before serving.
Continue on the next page