Description
Delight in these Mini Lemon Cheesecakes, individual creamy desserts bursting with zesty lemon flavor. With a buttery graham cracker crust and tangy lemon-infused filling, these bite-sized treats are perfect for parties, make-ahead desserts, or anytime you crave a refreshing, rich cheesecake experience.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Garnish (optional)
- Whipped cream
- Lemon slices
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners to ensure easy removal and clean presentation.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until evenly mixed. Press approximately 1 tablespoon of this mixture into the bottom of each muffin liner to form a firm crust. Bake for 5 minutes, then remove from the oven and set aside.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until it is smooth and creamy. Add 1/2 cup of granulated sugar and mix until well combined. Incorporate the eggs one at a time, beating just until combined after each addition.
- Add Flavorings and Thickeners: Mix in the all-purpose flour, sour cream, fresh lemon juice, lemon zest, and vanilla extract until the batter is completely smooth with no lumps.
- Fill and Bake: Spoon the lemon cheesecake filling evenly over each crust in the muffin tin. Bake the mini cheesecakes for 18 to 22 minutes, or until the centers are set but still slightly jiggly.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool in the pan for 15 minutes. Then transfer them to the refrigerator and chill for at least 2 hours to set fully and enhance the flavors.
- Garnish and Serve: Before serving, optionally top each mini cheesecake with whipped cream and a thin slice of lemon for an extra appealing presentation and burst of freshness.
Notes
- These mini lemon cheesecakes are perfect for make-ahead desserts and freeze well for future enjoyment.
- For an extra punch of lemon flavor, add more lemon zest or substitute lemon extract for vanilla extract in the filling.
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake; centers should be set but still slightly jiggly to maintain a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
