Description
These Mini Lemon Cheesecakes are the perfect bite-sized dessert, featuring a buttery graham cracker crust, a silky smooth lemon cheesecake filling, and a refreshing citrus kick. Easy to make, light yet creamy, and great for any occasion!
Ingredients
For the Graham Cracker Crust:
- 1¾ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter (melted)
For the Lemon Cheesecake Filling:
- 16 oz cream cheese (softened)
- ½ cup sour cream
- ½ cup granulated sugar
- 2 large eggs
- 1 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press about 1 tablespoon of the mixture into lined muffin cups.
- Bake for 5 minutes, then let cool.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Mix in sour cream, vanilla, lemon juice, and lemon zest.
- Add eggs one at a time, mixing gently.
- Assemble and Bake:
- Divide filling evenly over the crusts.
- Bake for 18-20 minutes, until set but slightly jiggly in the center.
- Let cool in the oven with the door slightly open for 10 minutes.
- Chill and Serve:
- Transfer to a wire rack, cool completely, then refrigerate for at least 2 hours.
- Enjoy chilled, topped with whipped cream or berries!
Notes
- For extra lemon flavor, add more zest to the filling.
- For clean removal, use cupcake liners in the muffin tin.
- To store, keep in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American