Mini Lemon Cheesecakes
Delightful Mini Lemon Cheesecakes that balance creamy decadence with zesty brightness, perfect for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs Adds crunch and base flavor.
- 1/4 cup melted butter Binds the crust for richness.
For the filling
- 16 oz cream cheese, softened Lends smooth texture.
- 1/2 cup sugar Balances the tartness.
- 2 pieces eggs Provides structure.
- 1/4 cup sour cream Adds tanginess.
- 2 tbsp lemon juice Brings tartness.
- 1 tsp lemon zest Elevates dish with citrus notes.
- 1 tsp vanilla extract Enhances flavor profile.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until mixed. Press this mixture into the bottom of muffin tin cups to create a crust.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla.
Baking
- Spoon the filling over crusts, filling each cup 3/4 full.
- Bake for 20-25 minutes until set. The edges should appear firm while the centers may still have a jiggle.
- Cool and then chill for at least 2 hours before serving.
Notes
Serve with fresh berries, honey, or whipped cream. Avoid overmixing to prevent cracks, and ensure ingredients are at room temperature before use.