Servings: 12-16
Prep Time: 20 min
Cook Time: 15-22 min
As summer comes to a close, we wanted to incorporate some fruit into our next dish to commemorate it. We are happy to present our mini lemon cheesecakes topped with fruit. Each bite is every bit as delicious!
Ingredients
3/4 cup graham cracker crumbs
1 tablespoon brown sugar, packed
3 tablespoons unsalted butter, melted
8 oz cream cheese, room temperature
¼ cup powdered sugar
½ cup granulated sugar
¼ cup sour cream
3 eggs
1 teaspoon vanilla extract
3 tablespoons lemon juice
Blueberries & raspberries (to garnish)
Process
Preheat oven to 350°F. Place baking cups in cupcake tin.
In a medium bowl combine the graham crackers, brown sugar, melted butter and stir until evenly coated.
Divide the mixture and press into baking cups as best you can.
Freeze the crusts for about 15 minutes or until hard.
In another bowl, stir cream cheese until it is smooth. Add the granulated sugar and mix again. Next add the sour cream, making sure to mix after each step.
Add 1 egg in at a time then add vanilla extract and lemon juice. Ensure you are stirring the mixture until smooth.
Fill chilled baking cups with cheesecake mixture at 3/4 fullness.
Bake for 12 min and check on them, they may rise a little more with additional time. You may lightly brown the tops if you'd like approx 20-22 min total or until centers are firm.
Remove and let cool for 15 minutes.
Chill in refrigerator for at least 2 hours or serve immediately. Garnish with raspberries and blueberries, or any small fruit bites of your liking!
Enjoy!