Mini Butterbeer Cheesecakes

Mini Butterbeer Cheesecakes are perfect for a Harry Potter, Halloween, Witch/Wizard party or event. This is a pretty easy dessert to make that can be made ahead. I love adding the Hershey Kisses to the tops to resemble sorting hats or wizard’s hats. These cute desserts will be a perfect addition to a wizard, witch, Halloween, or Harry Potter menu.

Cooked down cream soda syrup gives these treats the butterbeer flavor. Also, you can find mini cupcake liners at most craft stores and some grocery stores. In addition, you can order a mini cupcake pan on-line or find at home stores. So whether you are making a few or large batches, this is a fun and great recipe to make.

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Ingredients

Makes 1 1/2 dozen – just double recipe if you need more.

6 ounces of Dr. Brown’s cream soda
2 teaspoons pure vanilla extract, divided
20-22 single sides of golden sandwich cookies (non cream sides)
1 1/2 Tablespoons of melted butter
1(8-oz.) block cream cheese, softened
4 Tablespoons of granulated sugar
1/4 cup of sour cream
1 large egg

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Supplies

Non stick sauce pan
Mini cupcake liners
Mini cupcake pan
Food processor
Measuring cups and spoons
Mixing bowls

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Directions For Butterbeer Cheesecakes

Preheat oven to 350°. Line mini muffin trays with mini baking cups.

In a nonstick skillet over medium-high heat, reduce cream soda and 1 teaspoons vanilla until thick and syrupy, gently stirring occasionally for about 18 minutes. Let cool slightly, about 20 minutes.

Meanwhile, melt the butter in a microwave safe bowl for about 30 seconds.
Next, in a food processor, pulse cookie sides until finely crushed, then drizzle in melted butter into the cookie mixture and then process again until fine crumbs form.

Next, spoon 1 teaspoon crumb mixture into the bottoms of prepared cups, then press with a spoon to compact. Bake for 5 to 6 minutes, until almost set, then let cool.

Then in a medium bowl using a hand mixer, beat cream cheese until completely smooth. Next, add the sugar and continue to beat until smooth. Beat in sour cream, then add egg and remaining 1 teaspoon of vanilla and continue to beat just until smooth.

Pour 1 tablespoon batter into each cup, filling three-quarters full. Bake for 13 to 16 minutes, until slightly jiggly in the center. Remove from oven and let cool completely. Then place the mini cups in the fridge for at least 4 hours or overnight.

After the cheesecakes have chilled or when ready to serve, remove cakes from liners and place on serving platter. Then drizzle cream soda syrup.

Then sprinkle with yellow sprinkles. You can also sprinkle with sprinkles in the colors of the Hogwart’s houses (burgundy, blue, green, or yellow) or leave this step out.