Mini Cheesecakes
These tiny cheesecakes are perfect. Small in size but big in flavor! Top them with your favorite toppings, you can't just eat one!
Ingredients
Graham Cracker Crust
- 13 cinnamon graham crackers **crushed
- 5 tbsp unsalted butter **melted
- 4 tbsp brown sugar
Cheesecake
- 16 ounces cream cheese **must be room temperature
- 2 tbsp unsalted butter **must be room temperature
- 1/2 cup granulated sugar
- 1/2 tbsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 tsp lemon juice
- 2 eggs
Instructions
Graham Cracker Crust
- Preheat your oven to 325 degrees
- In a food processor or Supersonic Chopper, chop the graham crackers up into fine bits.
- Add the melted butter and brown sugar. Pulse a few more times.
- Press the crust into a lined cupcake pan, it makes 18.
- Bake for 10 minutes. Remove when done and let cool while you mix the cheesecake batter.
Cheesecake
- In a standing mixer add the cream cheese and butter. Whip until softened.
- Add the sugar and vanilla. Mix until combined.
- Add the heavy cream, sour cream and lemon juice. Mix until smooth.
- Add the eggs and mix until smooth again.
- Pour the batter evenly into the 18 cups with the already prepared graham cracker crust.
- Place back in the oven for 20 minutes.
- Remove and let cool at room temperature for 30 minutes.
- After 30 minutes, cover with plastic wrap and place in the fridge for 3-4 more hours to chill and set.
- Once set, enjoy as is or top with your favorite toppings!
Nutrition
Calories: 227kcal Carbohydrates: 18g Protein: 3g Fat: 16g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.2g Cholesterol: 61mg Sodium: 156mg Potassium: 71mg Fiber: 0.3g Sugar: 12g Vitamin A: 569IU Vitamin C: 0.2mg Calcium: 44mg Iron: 1mg