I don’t want to jinx it, but I think Spring might be here to stay. I’m scared to even say that out loud for fear that Winter will hear and come storming back in. Pun intended. But it’s in the 60s today! 60s! It’s like a heat wave.
Okay, enough weather talk and onto these adorable little cheesecakes. I’m a little obsessed with how cute these are. Even better than that is they taste incredible. Super creamy with just enough sweet. I could eat all of them, but I’ll stop at 2. Or 3. Okay, just 4 though. Crap.
These are an easy cheesecake recipe and I love that they are mini. Easier to assemble and bake and serve too. I used blueberries for these, but you could add any fruit you are craving. Bring on Spring and bring on springtime desserts!
What are your favorite Springtime desserts? Let me know with a comment below. Be sure to follow me over on Facebook and Instagram @lolosdesserts. Also, tag me in any photos of Lolo’s recipes you make and I’ll be sure to share them on my social media. Happy Baking!
Crust
1 cup graham cracker crumbs
3 Tablespoons unsalted butter
2 Tablespoons honey
Filling
16 ounces (2 blocks) Cream Cheese, room temperature
1/2 cups sour cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
2 eggs
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2 Responses
For the filling, you mention also adding vanilla in the directions. But the amount isn’t listed under ingredients. Just wondering how much vanilla to add?
Oh no! It’s 1/2 teaspoon of vanilla. I will go change it now! Thank you for letting me know!