Mini Lemon Cheesecakes: A Bite of Sunshine in Every Bite
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
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
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.