Lemon Cheesecake Bites



Here is what you'll need!

3/4 cup graham cracker crumbs (7 graham crackers)
1 tablespoon brown sugar, packed
3 tablespoons unsalted butter, melted
12 ounces cream cheese, room temperature
1/2 cup granulated sugar
1/4 cup sour cream
3 eggs
1 teaspoon vanilla extract
3 tablespoons lemon juice
Blueberries & raspberries (to garnish)

Preheat oven to 350°F / 175°C
Place baking cups in cupcake tin
In medium bowl combine graham crackers, brown sugar, and melted butter and stir to coat
Divide mixture and press into baking cups
Freeze crusts for 12-15 minutes or until hard
Stir cream cheese until smooth
Add granulated sugar, mix again, then add sour cream and mix
Add 1 egg at a time then add vanilla extract and lemon juice, stir until smooth
Fill chilled baking cups with cheesecake mixture
Bake for 20-22 minutes or until centers are firm
Remove and allow to cool for 15 minutes
Chill in refrigerator for at least 2 hours or eat room temperature
Garnish with raspberries and blueberries

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