01 -
Preheat your oven to 325°F and line a 12-cup muffin pan with paper liners. These little cheesecakes are going to be adorable!
02 -
Mix those crushed cookies with melted butter until it looks like wet sand. Press about 1 tablespoon of this mixture into the bottom of each muffin liner. Give it a good press to make a solid base for all that creamy goodness!
03 -
In a large bowl, beat the softened cream cheese and sugar until it's smooth as silk. Add eggs one at a time, mixing well after each one - no lumps allowed!
04 -
Mix in vanilla extract and sour cream until everything's perfectly combined. This is what makes these mini cheesecakes so incredibly creamy.
05 -
Here's the fun part - gently fold in those chopped Kit Kat bars. Save some of the prettier pieces for the tops - they make the best little garnish!
06 -
Divide the cheesecake batter evenly among your muffin cups, filling them nearly to the top. Bake for 18-20 minutes until the centers are just set but still have a tiny jiggle.
07 -
Let them cool completely in the pan (patience is key here!), then pop them in the fridge for at least 2 hours. This is when they really develop that perfect cheesecake texture.
08 -
Before serving, top with a dollop of whipped cream and those extra Kit Kat pieces you saved. These little beauties are ready to impress!