Description
These Mini Lemon Cheesecakes are the perfect bite-sized treats, featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and a zesty citrus kick. With the perfect balance of tangy and sweet, these cheesecakes are great for parties, brunches, or a refreshing dessert any time of the year!
Ingredients
Units
Scale
Produce:
- Zest of 1 lemon
Refrigerated:
- 2 large eggs
Condiments:
- 1 cup lemon juice
Baking & Spices:
- 1/2 cup sugar
- 1 tsp vanilla extract
Snacks:
- 1 3/4 cups graham cracker crumbs
Dairy:
- 1/2 cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1/2 cup sour cream
Instructions
1. Prepare the Graham Cracker Crust
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
- Divide the mixture evenly into the cupcake liners and press down firmly to form the crust.
- Bake for 5 minutes, then let cool while preparing the filling.
2. Make the Lemon Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream, lemon juice, vanilla extract, and lemon zest, mixing until fully combined.
- Beat in the eggs, one at a time, until just incorporated (do not overmix).
3. Bake the Mini Cheesecakes
- Pour the cheesecake batter evenly over the prepared crusts, filling each liner almost to the top.
- Bake for 18-22 minutes, or until the centers are set but slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecakes cool inside for 10 minutes to prevent cracking.
4. Chill & Serve
- Transfer cheesecakes to the fridge and chill for at least 2 hours (preferably overnight).
- Garnish with extra lemon zest, whipped cream, or fresh berries before serving.
Notes
- Make-Ahead: These mini cheesecakes can be made up to 2 days in advance and stored in the fridge.
- Topping Ideas: Drizzle with lemon curd, top with whipped cream, or add fresh berries for extra flavor.
- Freezing Option: Store in an airtight container and freeze for up to 3 months. Thaw in the fridge before serving.
