Description
These mini lemon cheesecakes feature a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and a refreshing tangy finish — perfect for parties or a light dessert.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Whipped cream and lemon slices, for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press 1 tbsp of crust mixture into the bottom of each liner. Bake for 5 minutes, then cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed. Then mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Divide cheesecake batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until centers are just set.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Top with whipped cream and lemon slices if desired.
Notes
- For extra lemon flavor, add 1–2 tsp of lemon extract to the batter.
- Can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.
- Use a mini muffin tin for bite-sized cheesecakes; reduce bake time to 10–12 minutes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American