Mini Cheesecakes
Step 1
In a small bowl combine crushed graham cracker crumbs and granulated sugar.
Mix the Crust
Once evenly combined add melted butter to crumbs. Mix until a wet sand texture is formed. Press into cupcake liners.
Make Crust
Step 2
Beat the cream cheese for 3 minutes on medium speed. It should be smooth with no lumps.
Mix Cream Cheese
Step 3
Add the granulated sugar and beat for another 2 minutes at a low speed.
Add Sugar
Step 4
Add sour cream, heavy cream, vanilla, and lemon zest then mix until just combined. Make sure to scrape the sides of the bowl.
Add Wet Ingredients
Step 5
Add in the eggs one at a time and mix at a low speed until just no yolk remains.
Add Eggs
Step 6
I use a large cookie scoop to pour the cheesecake batter into each muffin cavity. Place a water bath on the rack below the cheesecakes and bake.
Bake
Step 7
Let cheesecakes cool then cover with plastic wrap and chill in the fridge for 4 hours. These would be great to make the night before too!
Decorate Cheesecake
Step 8
Slice and Enjoy!