Description
These mini lemon cheesecakes are the perfect bite-sized treats with a creamy and zesty lemon flavor. They are easy to make and great for any occasion.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 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 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish:
- Whipped cream
- Lemon slices
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. Combine graham cracker crumbs, sugar, and melted butter. Press mixture into each liner to form crust.
- Mix Cheesecake Filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, lemon juice, lemon zest, vanilla, and salt. Mix until creamy.
- Bake: Divide filling among muffin cups. Bake for 18–20 minutes until set. Cool in oven with door cracked.
- Chill and Garnish: Cool, then chill for 2 hours. Garnish with whipped cream and lemon slices.
Notes
- Top with lemon curd for a sweeter taste.
- Cheesecakes can be made 2 days ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 14g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
