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.


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!