Ingredients
Scale
- 1 cup Graham Cracker Crumbs
- 4 tablespoons Butter
- 16 ounces Cream Cheese
- 1/2 cup Granulated Sugar
- 1/2 cup Sour Cream
- 1/4 cup Lemon Juice
- 1 tablespoon Lemon Zest
- 1 teaspoon Vanilla Extract
- 1 cup Mixed Berries
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs and melted butter until combined.
- Press the crumb mixture firmly into the bottom of muffin tins or cupcake liners to form the crust.
- In another bowl, beat the cream cheese until creamy.
- Add the sugar, sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix until smooth and well combined.
- Spoon the cream cheese mixture over the crust in each muffin tin, filling them about three-quarters full.
- Drop spoonfuls of mixed berries on top of the cream cheese mixture and swirl gently with a toothpick or skewer.
- Bake for about 20-25 minutes, or until the centers are set.
- Remove from the oven and let cool. Then refrigerate for at least 2 hours before serving.
Notes
Serve chilled and consider topping with extra berries or whipped cream for added flair.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg