Ingredients
Equipment
Method
Prepare the Crust
- Preheat your oven to 160°C (325°F).
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Line a 12-cup muffin tin with paper cupcake liners. Evenly distribute the crust mixture into the bottom of each liner, pressing down firmly to create an even layer.
Bake the Crust
- Bake the crusts in the preheated oven for about 5-7 minutes, until lightly golden. Remove from the oven and let cool while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened Philadelphia cream cheese with an electric mixer on low speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- If using, fold in the sour cream and lemon zest until smooth.
Fill the Muffin Tin
- Evenly distribute the cheesecake filling over the pre-baked crusts in the muffin tin, filling each cup almost to the top.
Bake the Mini Cheesecakes
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. They will firm up as they cool.
- Remove from the oven and let them cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Chill and Serve
- Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set.
- Serve plain or topped with your favorite toppings, such as fresh berries, chocolate sauce, or whipped cream.