Easy Mini Cheesecake Recipe

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Steps

1. Step 1

   Preheat the oven to 325F. Prepare a 12-count muffin pan and line with paper muffin liners. Set aside.

2. Step 2

   Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.

3. Step 3

   Place your graham cracker crumbs in a medium bowl. Add your sugar and melted butter. Mix until well combined. Then, evenly scoop the crumbs in each lined cups (about 1.5 tablespoon each). Note, only about 8 cups will be filled. Next, bake the cups for about 5-7 minutes. Once done. Remove from the oven and set aside.

4. Step 4

   In a large bowl, blend your cream cheese until smooth. Add sugar and beat until well incorporated. Add the vanilla, lemon juice and zest, yogurt, and egg. Blend until well combined. Scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.

5. Step 5

   Next, evenly divide the filling into the muffin holes. The batter will not rise much, so you can fill them close to the top. Next, bake the mini cheesecakes in the preheated oven for about 18-20 minutes or until the mini cheesecakes are set on the edges and still a bit wobbly in the middle. Do not over bake.

6. Step 6

   Remove the mini cheesecakes from the oven and let cool on the counter for about 45 minutes. Then, place the mini cheesecakes in the refrigerator and let them and cool for at least 1.5 hours.

7. Step 7

   Once the cheesecakes are cooled, top them with homemade whipped cream and assorted berries or your favorite toppings. Then, enjoy!

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