Description
Delight in homemade small batch mini cheesecakes that offer rich flavors and a creamy texture, perfect for any occasion.
Ingredients
- 2/3 cup Graham Cracker Crumbs
- 2 tablespoons Butter, melted
- 1 tablespoon White Granulated Sugar
- 1 (8oz) block Cream Cheese, softened
- 1/4 cup White Granulated Sugar
- 1/4 cup Sour Cream
- 1/2 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- 1 Egg
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with paper liners for 8-10 cups.
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until the mixture resembles wet sand.
- Press about 1.5 tablespoons of the crust mixture into each muffin cup, forming an even layer. Bake for 5 minutes.
- Beat the cream cheese and 1/4 cup of sugar until smooth and creamy using a mixer.
- Add the sour cream, vanilla extract, and lemon juice, blending until combined.
- Add the egg, mixing until just incorporated to keep the batter thick and creamy.
- Divide the cheesecake filling among the crusts, using 3-4 tablespoons per cup.
- Bake for 19-21 minutes, or until the centers appear just set.
- Allow the mini cheesecakes to cool to room temperature in the pan for about 30 minutes.
- Transfer to the refrigerator and chill for 1-2 hours until fully set.
- Top with fresh berries or your favorite toppings before serving.
Notes
Use high-quality cream cheese for the best results. Check for doneness by gently jiggling the pan; the centers should be slightly wobbly but hold their shape.
