Bourbon Vanilla Mini Cheesecakes
What’s the first thing that pops into your head when you hear the word cheesecake (besides yum….)? Chances are, your first thought will be New York Cheesecake…. Am I right? Ok… maybe your thoughts went elsewhere, but everyone knows New York is known for their cheesecakes. While researching some amazing recipes for this post, I became curious about the origins of cheesecake, and found out some interesting facts about the time honored dessert. Oh yeah… I guess I should warn you that I am a research junkie. I love to know the history behind certain things, so yeah… Wikipedia is one of my favorite sites. You just never know when I’ll need the storehouse of normally useless information that rattles around in my head, but I can kill at Trivia…. just sayin’! Here are some interesting bits of information that I found out about one of America’s favorite desserts.

  • The earliest mention of a cheesecake is by the Greek physician, Aegimus, who wrote an entire book devoted to the art of making cheesecake.
  • Historians believe cheesecake was served to athletes during the first Olympic games, held in 776 B.C., to give them energy. (These are my kind of people… Yes! Please, feed me the breakfast of Greek Olympians!)
  • The Romans spread cheesecake from Greece, across Europe. Centuries later, cheesecake made it’s appearance in America, the recipes brought over by immigrants.
  • Lastly, the person most credited with creating the New York style cheesecake is none other than Arnold Ruben (yes…. the creator of the signature Ruben sandwich).

Now, that we have our brief history lesson out of the way, I’d like to share a fantastic Bourbon Vanilla Mini Cheesecake recipe with you. This is a great way to serve cheesecake at family get togethers and parties, since it’s already portioned out into individual servings. One of the best parts about minis…. no dishes to clean up afterwards!

Easy Recipe for Bourbon Vanilla Mini Cheesecakes



1 1/2 cups graham cracker crumbs

1/4 cup butter, melted

1/4 cup sugar


16 oz cream cheese, softened

2/3 cups granulated sugar

2 eggs, beaten

pinch of salt

1 1/2 tsp. Bourbon Vanilla



1 cup Sour Cream

1 tsp. Bourbon Vanilla

4 Tbsp. Granulated Sugar


  1. Crust: Stir together graham cracker crumbs, melted butter and sugar in a medium bowl. Press into the bottom of lined cupcake tins. Place tins in refrigerator or freezer while mixing the filling.
  2. Filling: Combine the cream cheese, sugar, salt, beaten eggs and vanilla in a medium bowl and beat at medium speed for 4 minutes. Pour the filling into the individual cupcake tins and bake at 350 degrees for 8-10 minutes (tops should be lightly browned and have a slight jiggle to them still).  Cool for 10 minutes on a rack before adding topping.
  3. Topping: Mix the sour cream, sugar and vanilla in a small bowl. Spread on top of cheesecakes and place back in the oven for 5 minutes more. Cool to room temperature for 2 hours before placing in the refrigerator. It’s generally best to let them chill for about 6 hours before serving.


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