Baby Cheesecakes


So here we have another super beloved, famous recipe of my mom’s. She would make these every Christmas to bring to our family gathering. Pretty much the entire family considered these cheesecakes to be the crown jewel of the holiday feast.

On the rare occasion that she could not make them because of work all my aunts and uncles would come up to my dad, brother, and I asking where the cheesecakes were. It was almost a similar effect as someone looking to score some drugs. That is how important these cakes are to my family. And really, they have every right to have this much love and attention. They have so much going for them. They are super tiny and adorable which makes for maximum gobble potential. They are super fluffy from having beaten egg whites mixed into the cheesecake batter. And finally they are topped with a sour cream glaze to kick the sweet and tangy profile into overdrive. You can make these to top off any holiday feast, or you can make them any day of the year to get your cheesecake love on. The decision is up to you.



  • 2 8 ounce packages of cream cheese, softened
  • 3/4 cup sugar
  • 3 separated eggs
  • 1/2 sleeve of graham crackers, crushed

Preheat your oven to 350. Mix the cream cheese, sugar, and egg yolks together thoroughly. Then beat the egg whites until stiff and fluffy. I recommend using a hand mixer for this. I mixed it by hand and could not feel my right arm for a little while after from all the exercise I got. Fold the egg whites into the cream cheese mixture until blended.

Grease a non-stick miniature muffin tin. Line the tin with the graham cracker crumbs. Spoon the cream cheese mixture to fill the tin 3/4 of the way. Bake for 20 minutes. Let them cool.


  • 1 8 oz carton of sour cream
  • 2 3/4 cups sugar
  • Another 3 1/2 tablespoons sugar

While your cakes cool you can cook the glaze, which conveniently also cooks at 350 degrees. Mix all the ingredients together in a 9-inch pan and bake for five minutes. Stir the glaze and bake for another three minutes. Spoon the glaze onto the cooled cakes and top with fruit. For the holidays my mom always used red and green candied cherries that you can find in pretty much any store around Christmas time. For this batch I used maraschino cherries. Any type of berry would also work. After getting glaze and fruit on the cakes let them cool an hour or two before serving.

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