Description
Delight in these Mini Lemon Cheesecakes, perfect bite-sized desserts bursting with fresh citrus flavor and creamy texture. Featuring a buttery graham cracker crust and a smooth lemon-infused cheesecake filling, these treats are ideal for summer gatherings or anytime you crave a tangy, sweet indulgence.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- pinch of salt
Garnish (optional)
- Whipped cream
- Lemon slices
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Make the Crust: In a small bowl, mix together graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until evenly moistened. Press about 1 tablespoon of this mixture into the bottom of each muffin liner, creating a firm crust layer.
- Bake the Crust: Bake the crusts for 5 minutes to set them, then remove the pan from the oven and allow the crusts to cool slightly while you prepare the filling.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the remaining ½ cup sugar, eggs, sour cream, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix thoroughly until the mixture is creamy and well combined.
- Fill the Cups: Evenly divide the cheesecake filling among the prepared muffin cups over the baked crusts.
- Bake the Cheesecakes: Bake for 18 to 20 minutes, or until the centers are just set and slightly jiggly.
- Cool in Oven: Turn off the oven and crack the door open. Let the mini cheesecakes cool inside the oven for 10 minutes to prevent cracking.
- Final Cooling: Remove from the oven and cool to room temperature. Then transfer to the refrigerator to chill for at least 2 hours to set completely.
- Serve and Garnish: Before serving, optionally top with whipped cream and lemon slices for an extra touch of freshness and decoration.
Notes
- For extra sweetness and enhanced lemon flavor, consider topping the cheesecakes with lemon curd before serving.
- These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator, allowing the flavors to develop further.
