Mini Cheesecakes
Ingredients
Graham Cracker Crust
-
⅔
cup
graham cracker crumbs
-
2
Tablespoons
unsalted butter
-
1
Tablespoon
granulated sugar
Cheesecake Filling
-
8
ounces
full-fat brick cream cheese
-
¼
cup
granulated sugar
-
¼
cup
full-fat sour cream
-
½
teaspoon
pure vanilla extract
-
1
teaspoon
fresh lemon juice
-
1
large
egg
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with 9-10 liners.
- Combine the crust ingredients in a bowl and press a heaping tablespoon into each liner, then pre-bake for 5 minutes.
- Beat the cream cheese and sugar until smooth, then add the sour cream, vanilla, lemon juice, and egg, mixing until combined.
- Divide the cheesecake batter among the liners, filling each with about 1 tablespoon of batter.
- Bake for 18-20 minutes until the edges are set and the centers jiggle slightly.
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
9-10
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
80mg
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