This easy recipe for cheesecakes is simple to make and personalize! They are suitable for the freezer and perfect for any dessert table, birthday party or baby shower. Also, try the Oreo or Strawberry variants!
Cheesecake is one of the perfect desserts, in my opinion, because it is easy to make ahead, It usually freezes well, and you can make all the variations that you wish. Plus, it's creamy and dreamy.
I love these cheese cupcakes for a holiday or a party because you can make a big batch by adding a few in a dessert tray for Thanksgiving or Christmas, or you can make one big batch with 3 or 4 varieties easily, without having to prepare another dessert recipe.
Ingredients
Crust
- 1/4 cup melted butter
- 1 1/2 cups graham cracker crumbs
Cheesecake
- 2 eggs
- 1 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla
- pinch of salt
- 16 oz cream cheese 2 packages, room temperature
- 1 cup granulated sugar
- 2 teaspoons of lemon juice
Instructions
- Preheat oven to 325 degrees F and line two muffin cups with 12 cups of paper cups.
- In a medium bowl, combine the Graham cookie chapel and the melted butter. Divide between the linings and press down firmly. Bake for 10 minutes until it is dry in the center. Reduce the oven temperature to 300 degrees F.
- In a large bowl, beat the cream cheese with an electric mixer until smooth.
- Add sugar, sour cream, eggs, lemon juice, vanilla and salt and beat on medium-high speed until smooth, 2-3 minutes.
- Distributed evenly among the muffin tins (they must be about 3/4 full). Bake 20 to 23 minutes or until centers are almost set.
- Protected from the oven and let cool in the pan for 20-30 minutes before removing on a rack to cool completely. Refrigerate for at least 3-4 hours until cold before serving as desired.
Source: thereciperebel.com
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