Ingredients
Method
Preheat your oven to 325°F (160°C).
In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Gradually add the granulated sugar, continuing to mix until well incorporated.
Add the vanilla extract, sour cream, and lemon juice, mixing until smooth.
Beat in the egg until just combined; do not overmix.
Place the mini graham cracker crusts on a baking sheet.
Pour the cream cheese mixture evenly into each mini crust, filling them about 2/3 full.
Bake in the preheated oven for about 15-18 minutes, or until the edges are set but the center is slightly jiggly.
Allow them to cool to room temperature, then refrigerate for at least 2 hours or until set.
Once chilled, top each mini cheesecake with fresh berries and a dollop of whipped cream before serving.
Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 12
- Presentation Tips: Arrange the cheesecake bites on a decorative platter, garnish with a mint leaf for a pop of color, and drizzle with berry coulis for an elegant touch.