Mini Cheesecakes | Sally's Baking

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: heavy cream

Plain yogurt offers a similar tanginess at a lower cost

Pulse the graham crackers in a food processor or blender until you have fine crumbs.

Stir the graham cracker crumbs together with a little sugar and mix in melted butter.

Firmly press a heaping tablespoon of the crust mixture into each cupcake liner.

Bake the crusts for 6 minutes.

Beat the cream cheese and sugar together on medium-high speed until completely smooth and creamy, about 2 minutes.

Add sour cream, vanilla extract, and lemon juice; beat until fully combined, scraping down the sides of the bowl as needed.

With the mixer running on medium speed, add the eggs one at a time, beating just until combined before adding the next.

Divide the batter among the cupcake liners, filling each all the way to the top.

(Optional) Pour boiling water into a large roasting pan set on the oven rack below the mini cheesecakes to create a water bath.

Bake the mini cheesecakes until the edges are set, about 20 minutes.

Set the pan on a cooling rack and allow the mini cheesecakes to cool at room temperature for 45 minutes.

Transfer to the refrigerator and chill for at least 2 hours.

Garnish with whipped cream, berries, and fresh mint before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens