Servings 12 servings
Ingredients
- 1 cup finely crushed graham crackers
- 2 Tablespoons unsalted butter, melted
- 1 cup 4% cottage cheese
- 1 (8-oz.) package cream cheese, at room temp
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 325°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, stir together the graham crackers and melted butter until well-combined.
- Evenly divide the graham cracker mixture among the muffin cups, pressing it firmly into the bottoms of the cups. (A small dry measuring cup or the bottom of a shot glass work best for this.)
- Bake the cups for 5 minutes then remove them from the oven and let them cool while you prepare the filling.
- Add the cottage cheese to the bowl of a food processor and process until it is smooth and creamy. Transfer the cottage cheese to a medium bowl then add the cream cheese, sugar, lemon zest, lemon juice and vanilla extract. Using a handheld mixer, beat the ingredients until combined then add the eggs one at a time, between each addition. (Alternately, combine the ingredients in a stand mixer fitted with the paddle attachment.)
- Divide the cheesecake mixture evenly among the muffin cups. (It should be to the top of each wrapper.)
- Bake the mini cheesecakes until they are just set in the centers, 20 to 23 minutes.
- Remove the mini cheesecakes from the oven and let them cool completely in the pan. Transfer the mini cheesecakes to a baking sheet and refrigerate them for a minimum of 3 hours and up to overnight before serving.
Notes
- You'll know the cheesecake cups are done baking when the edges look set and slightly puffed, but the centers still have a gentle jiggle. They’ll continue to set as they cool, so resist the urge to bake until they look firm or dry.
- To store: Keep cheesecake cups in an airtight container in the fridge for up to 5 days.
- To freeze: Freeze (without toppings) for up to 1 month. Wrap each cooled cheesecake in plastic wrap, then place in a freezer-safe bag or airtight container. Thaw overnight in the fridge before serving.
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