Dairy Free Mini Cheesecakes

Total time2 hr 42 min

Prep time20 min

Cook time22 min

4.8

(27)

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Ingredients

12 servings

For the crust

1 cup graham cracker crumbs (about 8 full crackers)
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

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.

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