Description
Creamy mini cheesecakes with a buttery graham cracker crust, smooth filling, and endless topping options for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon lemon juice
Instructions
- Combine graham cracker crumbs, melted butter, and sugar until the texture resembles damp sand.
- Press the mixture firmly into muffin liners to form the crust.
- Beat softened cream cheese until smooth, then mix in sugar.
- Add eggs one at a time, then blend in vanilla, sour cream, and lemon juice.
- Divide the filling into muffin liners over the crust.
- Bake until edges are set and centers jiggle slightly.
- Cool on the counter, then chill until firm.
Notes
- Avoid overmixing the batter to prevent cracks.
- Chill thoroughly for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0