Mini Lemon Cheesecakes Recipe
These Mini Lemon Cheesecakes are a delightful treat featuring a buttery graham cracker crust with a smooth, tangy lemon-flavored cream cheese filling. Perfectly portioned for individual servings, these cheesecakes combine creamy texture with refreshing citrus notes, making them a perfect dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the correct temperature before baking.
- Make the Crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is well incorporated. Press this mixture firmly into the bottoms of the muffin tin cups to form an even crust layer.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to maintain a smooth texture. Then stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Assemble and Bake: Spoon the lemon cream cheese filling evenly over the prepared graham cracker crusts. Bake the mini cheesecakes for 20 to 25 minutes, or until the centers are set but still slightly jiggly.
- Cool and Chill: Allow the mini cheesecakes to cool at room temperature. Then, refrigerate them for at least 2 hours to set completely before serving.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing and a creamy texture.
- Do not overbake to avoid cracks; the centers should still have a slight jiggle when done.
- Use fresh lemon juice and zest for the best, bright citrus flavor.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- For an extra touch, garnish with fresh berries or a thin lemon slice before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: lemon cheesecake, mini cheesecake, lemon dessert, graham cracker crust, individual cheesecake, creamy lemon tart
Find it online: https://dailysimplerecipe.com/mini-lemon-cheesecakes-recipe/
