Mini Cheesecakes
Ingredients
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9 graham cracker sheets
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¼ cup melted unsalted butter
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2 tablespoons sugar
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8 ounces cream cheese
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6 tablespoons sugar
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¼ cup sour cream
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1 large egg
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 350°F on the Bake setting using the button below.
June Oven
Grind the graham crackers
In a food processor, grind the graham crackers together until they are fine crumbs.
9 graham cracker sheets
food processor
Make the crust
Place the crumbs in a medium bowl. Add the melted butter and 2 tablespoons of sugar. Toss with a spatula until the mixture is evenly combined and has a sandy texture.
¼ cup melted unsalted butter
2 tablespoons sugar
medium bowl
liquid measuring cup
measuring spoons
spatula
Fill the liners with crust
Line a muffin pan with baking liners. Use a measuring spoon to add about two tablespoons of the crust mixture to each baking liner. Firmly press the mixture into the bottom of each liner with the back of the spoon to form the crust. Set aside.
muffin pan
baking liners
Blend the sugar and cream cheese
Place the remaining sugar and cream cheese in a large bowl or the bowl of a stand mixer. Beat on medium speed until combined, about 4-6 minutes, scraping down the sides of the bowl as necessary.
8 ounces cream cheese
6 tablespoons sugar
hand mixer
large bowl
Add the sour cream, egg and vanilla
Add the sour cream to the cheesecake batter. Crack the egg into the bowl and add the vanilla extract.
¼ cup sour cream
1 large egg
½ teaspoon vanilla extract
Add lemon zest and juice
Zest the lemon with a zester or the fine holes of a grater until you have ½ teaspoon of zest. Add the zest to the cheesecake batter. Cut the lemon in half and squeeze 1 tablespoon juice directly into the bowl from 1 half. Beat the cheesecake batter on medium-high until it is fluffy and evenly combined, about 2-3 minutes, scraping down the sides of the bowl as necessary.
1 lemon
zester
citrus juicer
Fill the liners with cheesecake batter
Evenly divide the mixture between the 12 baking liners, adding about 2 tablespoons of cheesecake batter to each cup.
Bake the cheesecakes
Place the cheesecakes on the bottom shelf of the June Oven. Bake for 15 minutes or until the centers are set.
Chill and garnish the cheesecakes
Remove the cheesecakes from the June Oven and allow them to cool in the pan for 10 minutes. Transfer the cheesecakes to a wire rack to cool completely. Refrigerate at least for 1 hour before serving. Top the cold cheesecakes with fresh berries just before serving.
1 cup mixed berries