Mini Cheesecakes Recipe

This mini cheesecakes recipe is the perfect party dessert! This recipe is easy
to make and delicious!

Servings: 12

Author: Joy at Artful Homemaking

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
2 hours, 15 minutes

Dessert

American

cheesecake mini cheesecakes cherry cheesecake

Instructions

1 Preheat the oven to 325°F. Line the muffin pan with 12 muffin liners (or, you
can also grease the muffin holes, but the cheesecakes will be much more
difficult to remove and may fall apart).
2 In a medium bowl, combine the graham cracker crumbs, sugar, and butter with a
fork.
3 Divide the crust evenly among the muffin liners. Press a rounded tablespoon of
the crust mixture into each muffin liner, and add more if you have extra crust
mixture leftover. Make sure to press the crust firmly into the liner. Put the
muffin pan in the oven, and bake the crusts for five minutes. Then remove from
the oven and allow the crusts to cool.
4 With a mixer, beat the cream cheese and sugar together until creamy. Then add
the sour cream, lemon juice, and vanilla together. Then add the eggs and beat
gently until combined with the other ingredients.
5 Divide the cream cheese mixture evenly between all the muffin cups. Put the
cheesecake mixture on top of the crusts, filling each muffin cup about 3/4 full.
6 Bake at 325°F for about 25-35 minutes or until the cheesecakes are set and no
longer jiggly.
7 Set the muffin pan on a wire rack and cool cheesecakes completely before
removing.
8 Refrigerate for 1-2 hours or until ready to serve. Add toppings of your choice
and serve.