Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened to room temperature
- 0.5 cups granulated sugar
- 2 large eggs, room temperature
- 0.25 cups sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 325°F and line a muffin tin with paper liners. The scent of the melting butter will fill the air as you prepare the crust.
- In a medium bowl, mix graham cracker crumbs with melted butter and sugar until it resembles wet sand. Press firmly into each muffin cup, ensuring it holds its shape.
- Bake the crusts for about five minutes until lightly golden. You’ll know they’re ready when they feel firm to the touch.
- In a larger bowl, beat softened cream cheese until smooth and creamy. Gradually add in sugar while mixing until fully combined; the mixture should be silky without lumps.
- Add eggs one at a time, followed by sour cream, vanilla extract, and lemon juice until everything is well mixed.
- Pour the cheesecake batter into each muffin cup over the baked crusts until three-quarters full. The batter should look luscious and creamy.
- Bake for around twenty minutes; they will puff slightly but still jiggle in the center when done. Enjoy the sweet aroma wafting through your kitchen.
- Turn off the oven and crack open its door slightly to cool gradually for about thirty minutes before transferring them out to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg