Mini Lemon Cheesecakes Recipe
These Mini Lemon Cheesecakes are a delightful, zesty treat perfect for any occasion. With a graham cracker crust and a creamy lemon-infused filling, these bite-sized cheesecakes offer a perfect balance of tangy and sweet flavors. Easy to prepare and bake, they make a great dessert for gatherings or a refreshing snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- ¼ cup melted butter
Filling
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- ¼ cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking your mini cheesecakes.
- Make the Crust: In a bowl, thoroughly combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of each muffin tin cup to form the crust base.
- Prepare the Filling: Using an electric mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth texture. Then stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Assemble and Bake: Spoon the cream cheese filling evenly over the prepared crusts in the muffin tin. Bake in the preheated oven for 20-25 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate them for at least 2 hours to allow them to firm up and develop their full flavor.
Notes
- For extra lemon flavor, add a thin slice of lemon on top before serving.
- Using cupcake liners can help with easy removal of the cheesecakes from the tin.
- These mini cheesecakes can be made ahead of time for a convenient, hassle-free dessert option.
Nutrition
- Serving Size: 1 mini cheesecake (approximately 1/12 of recipe)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mini lemon cheesecakes, lemon dessert, cream cheese dessert, graham cracker crust, bite-sized cheesecake, easy cheesecake recipe
Find it online: https://foodbylina.com/mini-lemon-cheesecakes-recipe/
