Description
Indulge in the delightful experience of Mini Lemon Cheesecakes, where creamy texture meets zesty brightness. These bite-sized treats feature a buttery graham cracker crust that perfectly complements the smooth lemon-infused filling. Ideal for gatherings or a cozy night in, they are not only easy to whip up but also offer versatility with countless topping options. Serve them chilled for a refreshing dessert that’s sure to impress friends and family alike.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press firmly into the bottom of each muffin tin cup.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla until well combined.
- Spoon the mixture over the crusts in the muffin tin cups and bake for 20–25 minutes until set but slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 175
- Sugar: 10g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg