lemonade mini cheesecake

Graham Cracker Crust Ingredients ; 

¾ C graham cracker crumbs

1 ½ tbsp sugar

¼ C unsalted butter, melted

Directions ;

Preheat oven to 325 degrees and line a cupcake pan with cupcake liners

Using a medium bowl, combine all ingredients and mix until combined

Using a tablespoon, scoop the crust into the cupcake liners

Using a flat bottomed round cup, press the cup into the crust to make a firm crust

Set aside

Cheesecake Filling ; 

2 – 8oz cream cheese, softened

1 C sugar

½ C sour cream

¾ tsp pure vanilla extract

⅛ tsp kosher salt

2 large eggs

2 large lemons, zested

Directions ; 

Bring oven temp down to 325

Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy

Beat in the sour cream, vanilla, lemon zest and salt until combined

Beat in the eggs, 1 at a time until combined

Scoop about ¼ C of the cheesecake batter into the cupcake liners

Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set

Allow to cool completely

Top with fresh whipped cream, lemon zest and a lemon wedge

Graham Cracker Crust

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Ingredients

• Graham Cracker Crust Ingredients
• ¾ C graham cracker crumbs
• 1 ½ tbsp sugar
• ¼ C unsalted butter, melted

Instructions

Directions
Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
Using a medium bowl, combine all ingredients and mix until combined
Using a tablespoon, scoop the crust into the cupcake liners
Using a flat bottomed round cup, press the cup into the crust to make a firm crust
Set aside