Make These Yummy Cake Batter Mini Cheesecakes!

Step 1:

Preheat your oven to 350F.

Step 2:

Melt the butter in the microwave on high for about 30 seconds.

Put the graham crackers, walnuts, and salt into a food processor and pulse until broken down into crumbs.

Add the melted butter to the crumbs and pulse until everything has combined.

Spray the pan with some nonstick spray, and place 2 teaspoons of the graham crackers into each mini cheesecake container.

Make sure your pack them firmly with a spoon.

Step 3:

In a large mixing bowl, add the cream cheese, sour cream, and vanilla, and mix everything together until smooth.

Add the egg, mixing until incorporated. Then mix in the sugar and cake batter, adding a few tablespoons at a time. Be careful not to over mix, because you want it to have a smooth consistency.

Step 4:

Add some sprinkles and stir, reserving a few pinches for garnish.

Step 5:

Pour the mixture into the mini cheesecake pan, about 1 1/2 tablespoons for each mini cheesecake.

Step 6:

Optional: Before baking, sprinkle the top of each cheesecake with some sprinkles.

In the photo of the ones right out of the oven, those were topped with sprinkles, but the ones in the bottom photos with the whipped cream were not.

It’s completely up to you!

Step 7:

Place the cake in a hot oven and bake for 15 minutes.

Give it some time to cool down on the counter until you can handle the pan.

Then, pop out each cheesecake, and place them in the refrigerator to chill for an hour or two.

Heads up…Normally, that will fall a little in size while cooling.

Step 8:

Finish off each mini cheesecake with a dollop of whipped cream and add some color with a few sprinkles.