Description
Mini Lemon Cheesecakes are the perfect bite-sized treats that combine the creamy richness of cheesecake with a refreshing burst of zesty lemon. These delightful mini desserts are light, airy, and ideal for any occasion—from birthday celebrations to summer BBQs. With a buttery graham cracker crust and a smooth lemon filling, each cheesecake offers a taste of sunshine in every bite. Impress your guests or indulge yourself with these easy-to-make delights!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbsp lemon zest, freshly grated
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press into the bottom of cupcake liners in a muffin tin.
- In another bowl, beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla; mix until well blended.
- Spoon the filling into each crust until three-quarters full.
- Bake for 18-20 minutes or until set but slightly jiggly in the center.
- Cool at room temperature then refrigerate for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 151
- Sugar: 10g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 36mg