Ingredients For the Crust:

20 vanilla wafers

1 ½ tablespoons sugar

4 tablespoons Kerrygold

Unsalted Butter

melted

For the Filling:

16 ounces cream cheese,

room temperature

¼ cup sour cream,

room temperature

½ cup sugar

2 eggs,

room temperature

1 teaspoon vanilla

Instructions 

  1. Pulse vanilla cookies in food processor until they are fine crumbs.
  2. Add sugar and melted Kerrygold butter and pulse until combined.
  3. Divide the cookie mixture in the base of mini cheesecake pan or muffin pan lined with cupcake liners,  about 1 tablespoon in each.
  4. Press down to make firm crust and set aside.
  5. Place cream cheese in a large bowl and mix with a hand mixer until smooth.
  6. Add sour cream and sugar and mix until smooth.
  7. Add eggs one at a time and mix until just combined.
  8. Add vanilla and mix to combine, being careful to not overmix.
  9. Fill the mini cheesecake pan wells until almost at the top.
  10. Bake at 325° for 15-17 minutes or until set.
  11. Remove from oven and cool.
  12. Refrigerate for 1-2 hours to chill.
  13. Serve with desired fruit. 

Recipe by Garnish with Lemon.