Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Line a standard 12-count muffin pan with cupcake liners.
- Combine all of the crust ingredients in a medium bowl. The mixture will look sandy. Firmly press a heaping Tablespoon of the crust mixture into each liner.
- Bake the crusts for 6 minutes.
- Beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is completely smooth and creamy, about 2 minutes. Use a handheld or stand mixer fitted with a paddle or whisk attachment.
- Add the sour cream, lemon juice, and vanilla extract. Beat until fully combined.
- With the mixer running on medium speed, add the eggs one at a time. Beat just until each egg is combined before adding the next. Do not over-mix.
- Divide the batter among the liners, filling each one to the top. It is fine if the crust is still warm.
- Prepare an optional water bath to prevent excess sinking: Boil a pot of water. Place a large metal baking or roasting pan, about 1 inch deep with water, on the bottom oven rack. Place the muffin pan on the center rack. Close the oven door to trap the steam.
- Bake until the edges are set and the centers slightly jiggle when you tap the pan, about 20 minutes.
- Set the pan on a cooling rack and allow the cheesecakes to cool at room temperature for 45 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours or up to 24 hours. You can freeze them for 1 hour to speed up the chilling process.
- Top the cheesecakes. You can pipe whipped cream onto the mini cheesecakes and garnish with berries, mint, or other toppings.
- Refrigerate decorated cheesecakes until you are ready to serve them.
- Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Notes
Whipped cream can be made and piped or spread onto the mini cheesecakes up to 24 hours before serving. Even if you use the water bath method, the cheesecakes will sink slightly as they cool.