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Mini Lemon Cheesecakes

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Mini Lemon Cheesecakes are a refreshing, bite-sized treat that combines creamy cheesecake with tangy lemon flavor. With a buttery graham cracker crust and smooth lemon-infused filling, these cheesecakes are perfect for any occasion.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes (plus chilling time)
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 cup graham cracker crumbs

¼ cup melted butter

16 oz cream cheese, softened

½ cup sugar

2 eggs

¼ cup sour cream

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of muffin tin cups.
  3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
  4. Spoon the filling evenly over the crusts in the muffin tin. Bake for 20-25 minutes, or until the centers are set.
  5. Let the cheesecakes cool to room temperature. Refrigerate them for at least 2 hours before serving to allow the filling to firm up.
  6. For extra flavor and presentation, add a thin slice of lemon on top before serving.

Notes

  • Add more lemon juice or zest for an extra burst of lemon flavor. A thin slice of lemon on top also adds a nice touch.
  • Top with fresh berries like raspberries, blueberries, or strawberries for a colorful contrast to the tart lemon.
  • Use gluten-free graham cracker crumbs to make the crust gluten-free.

Nutrition

Find it online: https://cheftinaskitchen.com/mini-lemon-cheesecakes/