Mini Cheesecake Cupcakes

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 0.5 cup granulated sugar
• 16 ounces cream cheese, softened
• 2 count large eggs
• 0.25 cup sour cream
• 1 teaspoon vanilla extract
• 0.5 teaspoon lemon juice
• 0.125 teaspoon salt
• 12 count fresh berries for topping(optional)

Instructions

1. 1

   Preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with paper liners.

2. 2

   In a small bowl, mix the graham cracker crumbs, melted butter, and 1 tablespoon of sugar until well combined.

3. 3

   Press about 1 tablespoon of the crumb mixture into the bottom of each liner and bake for 5 minutes, then remove to cool.

4. 4

   In a large bowl, beat the softened cream cheese and remaining sugar until smooth and creamy.

5. 5

   Add the eggs one at a time, beating on low speed just until incorporated to avoid adding too much air.

6. 6

   Stir in the sour cream, vanilla extract, lemon juice, and salt until the batter is silky.

7. 7

   Divide the cheesecake batter evenly among the 12 muffin cups, filling each about three-quarters full.

8. 8

   Bake for 15-18 minutes until the edges are set but the centers still have a slight jiggle.

9. 9

   Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.