Lemon Cheesecake Bites
Slightly tart, sweet, and creamy mini-tarts.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Ingredients
- 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
Instructions
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Preheat your oven to 350°F.
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Place cupcake sleeves in the cupcake baking tray.
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Combine graham crackers, brown sugar, and melted butter in a medium bowl.
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Divide the mixture into the cupcake sleeves evenly and press down into cups.
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Freeze the crusts for 15 minutes.
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In another bowl, whisk the cream cheese until smooth.
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While stirring, add in granulated sugar, sour cream, eggs, vanilla, and lemon juice one at a time making sure everything is incorporated well.
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Fill the graham cracker cups with the cream cheese mixture and smooth out.
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Bake for 20 minutes or until centers are firm.
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Cool for 15 minutes before placing in the refrigerator for at least 2 hours.
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Use the berries for garnishing.