The Best Mini Cheesecakes

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This is the best cheesecakes from scratch! It’s so rich and creamy. Easy to prepare (even for beginners). You can top them with berries, whipped cream or serve plain!

Ingredients:

For the Crust:

1 1/4cups graham cracker crumbs or crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
6 tablespoons unsalted butter, melted and cooled

For the Filling:

2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature
2/3 cup (130 grams) granulated white sugar
2 teaspoons (10 ml) fresh lemon juice
2 large eggs, room temperature
1 teaspoon (5 ml) pure vanilla extract
1/2 cup (120 ml) sour cream, room temperature

Mini Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and line 12 muffin cups with paper liners.

For Crust:

In a bowl combine the 1 1/4 cups of graham cracker crumbs, 1 tablespoon of granulated white sugar, and melted butter. Combine well.

In a 12 muffin cups, press a tablespoon of crumbs onto the bottoms of the pan and refrigerate while you make the filling.

For Filling:

In the bowl of your electric mixer (or a hand mixer), beat the cream cheese and 2/3 cups of sugar on low to medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.

Add the eggs, one at a time, beat until well combined. Add the 1 teaspoon vanilla extract, 2 teaspoons of fresh lemon juice, and sour cream and beat until blended.

Divide evenly between muffin cups. Bake for 15-20 minutes. or until firm but the center of the cheesecakes still wobble a little. Do not over-bake!

Remove from the oven and let cool in the pan before removing to a wire rack to cool completely. Refrigerate for a few hours or even overnight

You can garnish the cake with berries, melted chocolate or enjoy plain.

Serve and enjoy!