Description

Delight in these Mini Lemon Cheesecakes, a perfect combination of creamy, tangy, and sweet flavors in a bite-sized treat! With a buttery graham cracker crust and a luscious lemon-infused cheesecake filling, these little delights are ideal for any occasion, from brunch gatherings to dessert cravings.

Ingredients

Scale

For the Crust:

1 ¾ cups graham cracker crumbs
½ cup sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
½ cup sour cream
2 large eggs
1 cup lemon juice
1 tsp vanilla extract
Zest of 1 lemon

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Instructions

Step 1: Preheat & Prep

Preheat your oven to 325°F (160°C).
Line a muffin tin with cupcake liners.

Step 2: Create the Crust

In a bowl, mix graham cracker crumbs, sugar, and melted butter.
Press this mixture firmly into the bottom of each liner.

Step 3: Blend the Filling

In another bowl, beat the cream cheese, sour cream, and sugar until smooth.
Add eggs, lemon juice, vanilla extract, and lemon zest.
Mix until well incorporated.

Step 4: Fill & Bake

Pour the cheesecake batter over the crust in each liner, filling them about 2/3 full.
Bake for 20-25 minutes, or until the centers are set with a slight jiggle.

Step 5: Cool & Chill

Let the cheesecakes cool at room temperature.
Refrigerate for at least 2 hours before serving.

Notes

Want extra texture? Add a sprinkle of crushed graham crackers or toasted coconut on top before serving.
For a richer flavor, use full-fat cream cheese and sour cream.
Make ahead! These mini cheesecakes can be refrigerated for up to 3 days or frozen for later enjoyment.
Toppings: Enhance with whipped cream, fresh berries, or a drizzle of melted chocolate for an extra indulgence.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American