Description
These Creamy Mini Lemon Cheesecakes are the perfect bite-sized dessert, combining the tangy flavor of fresh lemon with a rich, creamy texture that melts in your mouth.
Ingredients
Scale
1 ¾ cups graham cracker crumbs
½ cup sugar
½ cup unsalted butter
melted
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
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of each cupcake liner to form the crust.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream, eggs, lemon juice, vanilla extract, and lemon zest to the cream cheese, and mix until fully combined.
- Pour the cheesecake batter over the crusts in the muffin tin until nearly full.
- Bake in the preheated oven for about 25-30 minutes, or until the edges are set but the centers are slightly jiggly.
- Remove from oven and allow to cool before refrigerating for at least 2 hours before serving.
Notes
For best flavor, use freshly squeezed lemon juice and allow the cheesecakes to chill overnight. These can be topped with whipped cream or fresh berries for an extra touch.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g