Irresistible Mini Cheesecakes in a muffin tin are easy to make and a great dessert for just about any occasion! A rich, creamy filling is layered over a buttery graham cracker crust to create a perfectly portioned, decadent sweet treat that's always a winner.
Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners and set aside.
In a small bowl combine the graham cracker crumbs, butter, and sugar. Divide the mixture evenly into your muffin cups using a tablespoon. Press into a flat layer and bake for 5 minutes. Remove from oven and set aside.
To make the cheesecake filling:
In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs, sour cream, vanilla, and lemon juice; beat until smooth. Divide the mixture evenly into the muffin cups.
Bake for 18 minutes or until the edges are set and the centers are only slightly jiggly. Remove from the oven and cool at room temperature for at least 30 minutes then transfer to the fridge to cool for another 2-3 hours or overnight. Top with whipped cream or fresh fruit before serving, if desired.
Notes
Mini cheesecake bites store really well in the fridge. This is even a great make-ahead dessert. Make these up to 24 hours ahead of when you’ll need them.
Storing leftovers: Place any leftover cheesecake in an airtight container and store in the refrigerator for up to 4 days.
Freezer: Without any extra topping, place in an airtight freezer-safe plastic bag or container for up to 3 months in the freezer. Thaw in the fridge overnight before topping as desired and serving.