Citric Acid Free Mini Cheesecakes

Total time2 hr 42 min

Prep time20 min

Cook time22 min

4.8

(27)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the crust

1 cup graham cracker crumbs (about 8 full crackers)
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the filling

16 oz cream cheese, softened to room temperature
½ cup granulated sugar
¼ cup sour cream
1 tsp vanilla extract
2 large eggs, at room temperature
1 tsp fresh lemon juice

For serving

fresh berries or sour cream, for serving (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners.
2
In a medium bowl, stir together the graham cracker crumbs, 2 tbsp granulated sugar, and melted butter until the mixture resembles wet sand. Divide evenly among the 12 liners (about 1 heaping tablespoon each) and press firmly into an even layer using the back of a spoon or the bottom of a small glass.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!