Description
Delightful mini cheesecakes with a buttery graham cracker crust and luscious cream cheese filling, topped with fresh berries and whipped cream.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 2 8-ounce packages cream cheese (softened)
- 1/4 cup sour cream
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup white sugar
- 2 large eggs
- Whipped cream and berries (as toppings)
Instructions
- Preheat your oven to 325°F (163°C).
- Line a 12-cup muffin tin with liners, setting it aside for now.
- Combine the graham cracker crumbs, melted butter, sugar, brown sugar, and cinnamon in a small bowl. Mix until well combined.
- Distribute about a tablespoon of the crumb mixture into each muffin cup, pressing down to form a crust. Bake for 5 minutes, then let cool.
- Beat together the softened cream cheese and sour cream in a large mixing bowl until smooth and creamy.
- Add lemon juice, zest, cornstarch, vanilla, almond extract, and sugar to the mix. Beat until incorporated.
- Add the eggs, one at a time, mixing until the mixture is smooth.
- Fill each muffin tin with the cheesecake mixture, nearly to the top.
- Bake for 17-20 minutes, until the centers are set and slightly jiggly.
- Cool the cheesecakes in the pan for 15 minutes, then transfer to a cooling rack.
- Refrigerate for at least 3 hours or overnight for best texture.
- Top with whipped cream and fresh berries before serving.
Notes
These mini cheesecakes can be made a day ahead and stored in the fridge. They can also be frozen, just ensure to wrap them tightly.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg