Delicious and creamy mini cheesecake cupcakes with a graham cracker crust, perfect for individual servings at any event.
Preparation time
20min
Cooking time
25min
Ingredients
12 Servings
- 450 g cream cheese, softened
- 2 eggs
- 120 g graham cracker crumbs
- 15 ml lemon juice
- 120 ml sour cream
- 50 g sugar
- 150 g sugar
- 60 g unsalted butter, melted
- 5 ml vanilla extract
Directions
Step 1
Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners.
Step 2
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Mix until well combined.
Step 3
Press about a tablespoon of the crumb mixture into the bottom of each cupcake liner. Press down firmly to create an even crust.
Step 4
In a large bowl, beat the softened cream cheese until smooth. Add 3/4 cup sugar and beat until well combined.
Step 5
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and lemon juice until smooth and creamy.
Step 6
Spoon the cream cheese mixture over the crust in each cupcake liner, filling almost to the top.
Step 7
Bake for 20-25 minutes, or until the centers are set and the tops are slightly puffed.
Step 8
Allow the cupcakes to cool completely in the pan, then refrigerate for at least 2 hours before serving.