Lemon Cheesecake Bites
Slightly tart, sweet, and creamy mini-tarts.
- 3/4 cup graham cracker crumbs
- 1 tbsp brown sugar
- 3 tbsp unsalted butter melted
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 3 eggs
- 1 tspn lemon juice
- blueberries and raspberries for garnish
Preheat your oven to 350°F.
Place cupcake sleeves in the cupcake baking tray.
Combine graham crackers, brown sugar, and melted butter in a medium bowl.
Divide the mixture into the cupcake sleeves evenly and press down into cups.
Freeze the crusts for 15 minutes.
In another bowl, whisk the cream cheese until smooth.
While stirring, add in granulated sugar, sour cream, eggs, vanilla, and lemon juice one at a time making sure everything is incorporated well.
Fill the graham cracker cups with the cream cheese mixture and smooth out.
Bake for 20 minutes or until centers are firm.
Cool for 15 minutes before placing in the refrigerator for at least 2 hours.
Use the berries for garnishing.