Mini Lemon Cheesecakes
Mini Lemon Cheesecakes are the perfect bite-sized dessert, featuring a buttery graham cracker crust and a creamy, tangy lemon-infused cheesecake filling. These individual treats are easy to make, ideal for parties, and can be customized with your favorite toppings like whipped cream or fresh berries. With a bright, refreshing citrus flavor, they’re a crowd-pleasing dessert for any occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- ½ cup sugar
- 2 large eggs
- 1 cup lemon juice
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of each liner.
- Make the Cheesecake Filling:
- In a mixing bowl, beat cream cheese, sour cream, and sugar until smooth.
- Add eggs, lemon juice, vanilla extract, and lemon zest, mixing until well combined.
- Assemble and Bake:
- Pour cheesecake batter over the crusts, filling each liner about ⅔ full.
- Bake for 20-25 minutes or until the centers are set.
- Let cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Swap graham cracker crumbs for crushed Oreos or digestive biscuits for a different crust.
- For extra lemon flavor, increase the amount of lemon zest and juice slightly.
- Top with whipped cream, fresh berries, or a drizzle of honey for extra flair.
Find it online: https://chocolatecoveredamy.com/mini-lemon-cheesecakes/
