Description
Mini Lemon Cheesecakes are delightful, bite-sized desserts that perfectly blend creamy cheesecake with a refreshing zing of lemon. With a buttery graham cracker crust and smooth filling, these mini treats are easy to make and sure to impress at any gathering. Serve them chilled for the ultimate sweet indulgence that will have everyone coming back for seconds.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (from about 1 lemon)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press one tablespoon into each muffin liner to form the crust.
- In another bowl, beat cream cheese until smooth. Gradually add sugar and mix until fluffy.
- Add lemon juice, zest, and vanilla; mix well. Incorporate eggs one at a time without overmixing.
- Pour filling over crusts, filling each liner three-quarters full. Bake for 20-25 minutes or until just set with a slight jiggle in the center.
- Cool completely before refrigerating for at least four hours or overnight. Serve chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg