Red Meat Allergy Friendly Mini Cheesecakes
Total time2 hr 42 min
Prep time20 min
Cook time22 min
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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.
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