Description
These delightful mini cheesecakes are the perfect balance of sweetness and creaminess, crafted for those who want a satisfying treat without the heaviness of a large dessert.
Ingredients
- 2/3 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon white granulated sugar
- 8 oz cream cheese
- 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, using 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 and bake for 5 minutes.
- Beat the cream cheese and 1/4 cup of sugar in another bowl until smooth and creamy.
- Add sour cream, vanilla extract, and lemon juice, blending until combined.
- Mix in the egg until just incorporated.
- 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 to cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until fully set.
- Top with fresh berries or your favorite toppings before serving.
Notes
Make sure all ingredients are at room temperature for easier blending. Refrigeration is key for the best texture.