These creamy mini cheesecakes are the perfect individual dessert! Made with a buttery graham cracker crust and topped with your favorite fruit, they're easy to make and ideal for any occasion.
In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Divide evenly among 12 muffin cups. Press into the bottom. Bake for 5-8 minutes, remove from oven and set aside.
Reduce oven heat to 325F (165C).
In a large bowl beat cream cheese and sugar, beat until creamy. Add vanilla extract, lemon juice, lemon zest, sour cream and beat until smooth. Add eggs, one at the time, beating just until combined after each addition.
Divide the filling between the cups.
Bake for 15 minutes. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours.
Spread some strawberry confiture on the top of each cheesecake and decorate with fruits.
Video
Notes
Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.