Mini Cheesecakes (GF or Reg)
Ingredients
- 1 1/4 cup crushed graham crackers (if wanting to make this gluten free, use gluten free grahams)
- 2 tbsp light brown sugar
- 5 tbsp melted butter
- 2 8-oz packages cream cheese at room temp
- 1/2 cup sour cream at room temp
- 2 large eggs at room temp
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1 tsp lemon juice
Directions
- Preheat oven to 350, line a 12-cup muffin pan with cupcake liners
- To make the rust: Crush grahams by hand or in food possessor. Stir crumbs, brown sugar and melted butter. Add 1 1/2 tbsp of mixture into each liner and smoosh down to make into a crust
- Beat the room tempo cream cheese with a mixer on low/medium for 1-2 minutes until fluffy
- Beat room temp sour cream, egg, sugar, vanilla and lemon juice (to avoid clumps, make sure ingredients are room temp)
- Spoon mixture into liners over crust and bake for 20 mins until they begin to brown (they will sink once cooled)
- Refrigerate completely and then cover for at least 3 hours – overnight. Can top with berries, mint sprigs, pie fillings, whipped cream, chocolate sauce, caramel sauce, etc.
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