Mini Cheesecakes

Or, maybe I should call these Individual cheesecakes. But either way, they are the perfect portion so you don’t accidentally eat too much. We all do it. Then you feel sick and wish you hadn’t. So here is the solution. Cheesecake made in cupcake tins. Super easy, great for a party or gathering, and just as delicious (and super cute!). Go start your ovens…

What you will need:

14 standard muffin cups with cupcake liners ( I know, weird number but the recipe I followed said it makes 12 but I got 14, so just in case, have 14 ready 😉 )

For the crust:

1 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

For the cheesecake filling:

2- 8 ounce packages cream cheese
2/3 cup granulated sugar
2 large eggs at room temp
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 cup sour cream at room temp

To make the crust:

In a bowl, stir all ingredients together until crumbs are moistened. Put about a tablespoon of graham cracker crumbs into each muffin cup. Press down with your fingers.

Cover with plastic wrap and put in the fridge while you make the filling.

Preheat oven to 300 degrees fahrenheit. In a large bowl (or bowl of your electric mixer), beat cream cheese until soft and creamy. Add the sugar and beat until smooth. Add the eggs, one at a time, beating well after each addition. Add vanilla, lemon zest and sour cream and beat until incorporated.

Remove crusts from the refrigerator. Evenly divide the filling into each cups, filling almost to the top. Bake for 18-22 minutes until edges are firm but the middle still wobbles a little. Let cool on a wire rack. Once cooled, refrigerate 3-4 hours (or even overnight) before serving.

Once chilled, carefully remove the paper liner from the cheesecakes. Serve with drizzled chocolate and/or fruit. Enjoy!

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