Description
Mini Lemon Cheesecakes are delightful bite-sized desserts that combine the tangy flavor of lemon with a creamy cheesecake filling, all nestled in a buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Mix until everything is well incorporated and smooth.
- Pour the cheesecake filling over the crusts in each muffin liner, filling them about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
- For a berry twist, top each cheesecake with fresh blueberries or raspberries before serving.
- Substitute the lemon juice and zest with lime for a refreshing lime cheesecake variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg