Updated: Dec 8, 2020
Cheesecake is one of my daughters favorite desserts. Since she loves this dessert and a whole cheesecake is wasted, I made the recipe for smaller individual servings or portion control. Plus any leftovers can be frozen for future usage.
Classic Cheesecake Bites
1 ½ cups graham crackers crumbs (around 2 sleeves)
1 Tbsp sugar
1/3 cup melted butter
2 packages cream cheese (8 oz packages), softened
2 packages Neufchatel cream cheese (8 oz packages), softened
1 cup sugar
1 cup sour cream
1 tsp lemon juice, freshly squeezed
1 Tbsp lemon zest
Heat oven to 325 degrees F.
Mix graham cracker crumbs, butter, and 3 Tbsp sugar together. Scoop 1 Tbsp of cracker mixture into each cup or cupcake holder. Tip #1: Do not cook the mixture.
Beat both cream cheese and 1 cup sugar together until well blended. Add sour cream and mix until well blended. Add eggs, 1 at a time and mixing on low until blended. Add the lemon juice and lemon zest with blending until mixed. Pour the mixture over the graham cracker.
Bake 15-18 minutes or until center is almost set.
Tip #2: Cook in the middle of the oven.
Tip #3: Place a place of hot water in the bottom rack and add the cheesecakes in a rack above the hot water. The moisture from the water helps keep the mixture creamy.
Remove from the oven and cool for at least 30 minutes. Refrigerate for 1-2 hours. Add your favorite toppings or eat plain.
Here are the step by step instructions: