Description
Mini Lemon Cheesecakes are bite-sized delights with a buttery graham cracker crust, tangy lemon-infused cheesecake filling, and a refreshing citrus flavor. Perfect for parties, spring gatherings, or anytime you crave a zesty treat.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- Pinch of salt
- Whipped cream and lemon zest (optional, for garnish)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then remove and let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Beat in eggs one at a time, then mix in sour cream, lemon juice, lemon zest, vanilla extract, and salt until smooth.
- Spoon the cheesecake filling evenly over the crusts in the muffin tin.
- Bake for 18–20 minutes, or until centers are set. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Top with whipped cream and extra lemon zest if desired.
Notes
- For a firmer crust, chill the crusts for 10 minutes before baking.
- Use Meyer lemons for a slightly sweeter citrus flavor.
- Store in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg