Mini Lemon Cheesecakes

Line a 12-cupcake pan with liners. Set aside.
Graham Cracker Crust: Place the graham crackers into a large ziplock bag. Take a rolling pin or a heavy glass and roll over the ziplock bag until the graham crackers are finely crushed. Into a medium bowl add the graham crackers.
These can also be pulsed in a food processor to crush into crumbs.
Into a medium bowl add the graham crackers. To the bowl add the melted butter and brown sugar. Mix together until you have the consistency of wet sand.
Place 1 ½ tablespoons of the graham cracker mixture into the cupcake liners. With the back of the spoon or the end of a wooden spoon press the graham cracker mixture down until it is fully compact.
Then, place the cupcake pan in the freezer for 30 minutes.
Whipped Cream: Whisk the heavy cream in a medium bowl with a mixer on medium speed for 1 ½ to 2 minutes or until you have stiff peaks. Set aside.
Cream Cheese Mixture: In another medium-sized bowl add your cream cheese, powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix on medium speed for 1 ½ minutes or until smooth and silky. With a spatula scrape the sides of the bowl throughout mixing.
Add the whipped cream to the cream cheese mixture. Gently fold the whipped cream in until thoroughly combined to make the cheesecake mixture.
Assemble Mini Cheesecakes: Scoop 2 tablespoons of the cheesecake into the cupcake liners.
Use the back of a spoon to smooth the cheesecake over the graham cracker crust.
Place the cheesecakes in the refrigerator for 1-3 hours or until firm. Cover the cheesecakes with saran wrap or aluminum foil.
When ready to serve top each cupcake with fresh lemon slices, blueberries, and mint.

Equipment

Ingredients

Crust Ingredients

Lemon Cheesecake Ingredients

Optional Garnish

Instructions

Nutrition