Description
These Mini Lemon Cheesecakes are delightful individual-sized desserts featuring a buttery graham cracker crust and a creamy, tangy lemon-flavored filling. Perfectly portioned and easy to make, they are ideal for spring gatherings or anytime you crave a refreshing sweet treat.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
For the filling:
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Optional topping:
- Whipped cream
- Lemon curd
- Fresh lemon slices
Instructions
- Prepare crust: Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir well until the mixture is evenly moistened, then press about 1 tablespoon of the mixture firmly into the bottom of each paper liner. Bake the crusts for 5 minutes, then remove from the oven and allow them to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue beating until the mixture is light and fluffy. Incorporate the eggs one at a time, mixing well after each addition. Then add the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix until all ingredients are fully combined and the batter is smooth.
- Assemble cheesecakes: Spoon the lemon cheesecake filling evenly over the pre-baked crusts in each muffin cup, filling them nearly to the top.
- Bake the cheesecakes: Place the muffin tin back in the oven and bake for 18 to 22 minutes, or until the centers are set but still slightly jiggly when gently shaken.
- Cool and chill: Remove the cheesecakes from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow them to firm up and develop flavor.
- Serve with toppings: Before serving, optionally garnish each mini cheesecake with whipped cream, lemon curd, or fresh lemon slices for added flavor and presentation.
Notes
- For a stronger lemon flavor, increase the amount of lemon zest or add a few drops of lemon extract to the filling.
- These mini cheesecakes freeze well; simply thaw them in the refrigerator before serving for convenience.
