Description
Delightful, easy-to-share bite-sized cheesecakes with a creamy filling and a buttery graham crust.
Ingredients
Scale
- 1 cup (120g) graham cracker crumbs
- 2 tablespoons (25g) granulated sugar
- 3 tablespoons (43g) unsalted butter, melted
- 16 ounces (452g) full-fat brick cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 2 large eggs
Instructions
- Preheat oven to 350°F (177°C) and line a standard 12-count muffin pan with cupcake liners.
- Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a medium bowl. Press this mixture into the bottom of each liner and bake for 6 minutes.
- Beat the cream cheese and remaining 1/2 cup sugar in a large bowl until smooth, about 2 minutes.
- Add sour cream, lemon juice, and vanilla, beating until combined. Then add eggs one at a time, mixing until just combined.
- Divide the batter among the crusts, filling each almost to the top. Optionally use a water bath to prevent sinking.
- Bake for about 20 minutes until the edges are set and the centers jiggle slightly. Allow to cool at room temperature for 45 minutes.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with whipped cream and berries before serving, if desired.
Notes
For the best texture, allow cream cheese and eggs to come to room temperature before mixing. Avoid overmixing eggs to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 105mg