Mini Cheesecakes are a quick and easy way to make decadent desserts bite sized! It has the same buttery sweet crust, and rich creamy filling as a big cheesecake, but in the size you can hold in your hand!
Whipped cream and fruit of choice optional toppings
Instructions
Preheat oven to 325 degrees. Line a 12 cup muffin tin with liners and set aside.
To make the graham cracker crust:
In a small bowl combine the crumbs, melted butter, and sugar. Add about a Tablespoon of the mixture into each cup and press down firmly. Bake for 5 minutes.
To make the cheesecake filling:
In a separate bowl beat together the cream cheese and sour cream. Add in the lemon juice, vanilla and sugar. Add in the eggs and beat until smooth. Using a large scoop fill each cup until almost full.
Bake for 16-20 minutes or until the cheesecakes are set in the middle. Remove from the oven and cool. Refrigerate for 3 hours or overnight. Top with whipping cream and fruit if desired.