Easy Mini Cheesecakes

Preheat your oven to 325°F (163°C).

Crush the crackers in a food processor or place them in a ziplock bag and crush with a rolling pin until finely ground.

In a bowl, combine the crushed crackers with the melted butter. Stir until the mixture resembles wet sand.

Line a muffin tin with paper cupcake liners and spoon about a tablespoon of the crust mixture into each cup. Press it down with the back of a spoon to form a compact, even base.

Bake the crusts for 8-10 minutes, then remove from the oven and let them cool while you prepare the cheesecake filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the room-temperature cream cheese and sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract, lemon juice, and flour, beating until just combined.

Finally, fold in the sour cream, mixing until the filling is smooth.

Assemble the Mini Cheesecakes: