Mini Cheesecakes Recipe
Mini Cheesecakes are a dreamy, creamy dessert with a buttery graham crust. Top with fluffy whip cream and fresh fruit!
Servings 12 mini cheesecakes
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 2 8- ounce packages cream cheese softened
- 1/4 cup sour cream
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup white sugar
- 2 large eggs
- Whipped cream and berries as toppings
Preheat oven to 325 degrees F.
Line a 12 cup muffin tin with liners and set it aside.
In a small bowl combine the CRUST ingredients.
Add about a tablespoon of the mixture into each cup and press down firmly. Bake for 5 minutes and set it aside.
In a large bowl beat together the cream cheese and sour cream.
Add in the lemon juice, lemon zest, cornstarch, vanilla, almond extract, and sugar. Beat and scrape the sides and bottom of the bowl.
Add in the eggs and beat until smooth.
Using a large scoop fill each muffin tin until almost full.
Bake for 17-20 minutes or until the cheesecakes are set in the middle.
Remove from the oven and cool in the pan for 15 minutes, after that place on a cooling rack.
Refrigerate for 3 hours or overnight.
Top with whipping cream and berries before serving.
Calories: 212kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 170mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg