Description
These Mini Lemon Cheesecakes are delightful bite-sized desserts featuring a buttery graham cracker crust and a creamy lemon-infused cream cheese filling. Perfectly balanced with tart lemon juice and zest, they’re baked until just set for a smooth, luscious texture that’s ideal for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand. Press this crust mixture firmly and evenly into the bottom of each liner.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add ½ cup sugar, fresh lemon juice, lemon zest, sour cream, vanilla extract, and a pinch of salt, mixing until fully combined. Beat in the eggs one at a time, blending just until incorporated—avoid overmixing to keep the texture tender.
- Fill and bake: Spoon the cream cheese batter evenly over each crust, filling nearly to the top of the liners. Bake in the preheated oven for 18 to 22 minutes, or until the centers are just set but still slightly jiggly.
- Cool the cheesecakes: Once baked, turn off the oven, crack the oven door, and let the cheesecakes cool inside for 10 minutes. Remove from the oven and allow them to cool completely at room temperature before transferring to the refrigerator.
- Chill before serving: Refrigerate the mini cheesecakes for at least 2 hours to set completely. Serve chilled, optionally topped with whipped cream, fresh berries, or lemon curd for added flair.
Notes
- Top with whipped cream, fresh berries, or a dollop of lemon curd for extra flair.
- These mini cheesecakes can be made up to two days in advance and stored in the refrigerator.
