Description
Mini Lemon Cheesecakes are an irresistible bite-sized dessert that perfectly balances creamy richness with zesty lemon flavor. Nestled in a crunchy graham cracker crust, these mini treats are easy to make and visually appealing, making them ideal for any occasion—from summer barbecues to cozy movie nights. Indulge in the refreshing taste of these delightful cheesecakes that will leave your guests begging for more.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup full-fat sour cream
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 2 large eggs
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs with melted butter. Press about one tablespoon into each cupcake liner.
- In another bowl, beat softened cream cheese until smooth. Add sour cream, sugar, lemon juice, and zest; mix until creamy.
- Incorporate eggs one at a time, mixing on low speed until combined.
- Fill each crust with the cheesecake mixture until three-quarters full.
- Bake for 20-25 minutes until set around the edges but slightly jiggly in the center. Cool at room temperature before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (45g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg