MATCHA MINI CHEESECAKE
1. Preheat the oven to 325°F (165°C) and line a muffin pan.
2. Combine the graham crumbs and melted butter. Press into the liners and bake for 5 minutes.
3. Beat the cream cheese and sugar until smooth. Add the sour cream, vanilla, and matcha, then mix in the eggs one at a time.
4. Divide over the crusts and bake for 16–20 minutes, until the centers jiggle slightly.
5. Cool completely, refrigerate for at least 4 hours, and decorate before serving.
BLUEBERRY MINI CHEESECAKES
1. Prepare and briefly bake the graham-cracker crusts at 325°F (165°C).
2. Beat the cream cheese, sugar, vanilla, and sour cream until smooth, then add the eggs individually.
3. Fill the liners and bake for 16–20 minutes.
4. Simmer the blueberries with lemon juice and a little sugar until thickened.
5. Cool the cheesecakes, refrigerate for 4 hours, and spoon the blueberry topping over them.
CLASSIC MINI CHEESECAKES
1. Press the buttered graham crumbs into lined muffin cups and bake at 325°F (165°C) for 5 minutes.
2. Beat the cream cheese and sugar until smooth. Add the sour cream and vanilla, followed by the eggs.
3. Divide the filling among the crusts.
4. Bake for 16–20 minutes and cool completely.
5. Refrigerate for at least 4 hours and add the desired fruit topping.
BISCOFF MINI CHEESECAKES
1. Combine the cookie crumbs and melted butter, press into lined muffin cups, and bake for 5 minutes at 325°F (165°C).
2. Beat the cream cheese, sugar, cookie spread, vanilla, and sour cream until smooth.
3. Mix in the eggs one at a time and divide the filling among the crusts.
4. Bake for 16–20 minutes, cool, and refrigerate for at least 4 hours.
5. Decorate with warmed cookie spread and additional crumbs.
LEMON MINI CHEESECAKES
1. Prepare the graham-cracker crusts and bake them for 5 minutes at 325°F (165°C).
2. Beat the cream cheese, sugar, sour cream, lemon juice, and lemon zest until smooth.
3. Add the eggs individually and divide the filling among the crusts.
4. Bake for 16–20 minutes, then cool completely.
5. Chill for at least 4 hours and garnish with lemon topping or zest.
CHOCOLATE MINI CHEESECAKES
1. Combine the chocolate-cookie crumbs and melted butter. Press into lined muffin cups and bake for 5 minutes at 325°F (165°C).
2. Beat the cream cheese and sugar until smooth. Add the cocoa powder, sour cream, and vanilla.
3. Mix in the eggs one at a time and fill the cups.
4. Bake for 16–20 minutes and cool completely.
5. Refrigerate for at least 4 hours before decorating.