How to make

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Easy to make and richly flavored, these individual desserts are perfect for sharing.

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For the crust – 1 cup graham cracker crumbs – 1/4 cup golden brown sugar – 1/3 cup pecans finely chopped – 6 tablespoons unsalted butter melted – 1/4 tsp cinnamon For the cheesecake filling – 8 oz cream cheese softened – 2/3 cup granulated sugar – 1/4 cup sour cream – 1/2 tbsp fresh lemon juice – 1 tsp vanilla extract – 1 cup heavy cream 36% fat or higher

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Step 1

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Step 2

[{"selector":"#anim-6774f5da-cd38-4081-8971-61ab6e001635","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-e812896c-884a-47b1-a50e-0c31ed217f2a","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-98b1da6a-9704-4dca-8772-3d2c5b4a1713","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mold the crust. Line a cupcake tin with liners and evenly distribute the crust into the molds. Press down on each one so they are packed and molded firmly. Scribbled Underline Get Recipe

Step 3

[{"selector":"#anim-a4e248df-3680-4dc9-a9e5-cd73043c97e3","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-92c6809f-a54b-4487-a626-df1c86d1b093","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-85b5b8b0-48a2-4fa0-944a-ddd55958f851","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Bake the crust. Bake the cheesecake crust at 350 degrees Fahrenheit for 5 minutes (if you choose to bake them). Scribbled Underline Get Recipe

Step 4

[{"selector":"#anim-d030f664-0bde-4cee-9b68-81ff0bc65bca","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-e3b4245d-f618-40ef-8ac4-a6ac163d62e0","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-93bf7cd6-56f6-4b47-b4ee-3bb6baecdea0","keyframes":{"transform":["translate3d(-155.95239%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Make the cheesecake filling. Combine the softened cream cheese and granulated sugar in a bowl with an electric hand mixer. Mix well and then add in the sour cream, vanilla extract, and fresh lemon juice. Beat until smooth and creamy. Set aside. Scribbled Underline Get Recipe

Step 5

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Step 6

[{"selector":"#anim-8622c47d-aa4d-4746-9c7d-853dd99565c5","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.05)","offset":0.33},{"transform":"scale(0.995)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-6aa48428-755b-4305-ba13-6c825e336ade","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-97a2cb5e-ba1b-4e1f-8311-7a38095cf50d","keyframes":{"transform":["translate3d(-155.95239%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pipe the filling into the crust. Pour the cheesecake filling into a disposable piping bag with a round piping tip. Snip off the tip and fill each mini crust. Then top them with your favorite berries or sauce and refrigerate for at least four hours, or overnight. Scribbled Underline Get Recipe