Description

Mini Lemon Cheesecakes are the ultimate treat for lemon lovers! These bite-sized delights feature a creamy, tangy filling nestled in a buttery graham cracker crust, topped with fresh lemon zest. Perfect for any occasion, these mini cheesecakes promise to bring joy and smiles with every delicious bite. Whether you’re celebrating or simply indulging, this recipe is sure to impress your family and friends.

Ingredients

Scale

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
16 oz cream cheese, softened
1/2 cup sour cream
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
2 large eggs, at room temperature

Instructions

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well mixed. Press one tablespoon into each muffin liner.
In a large bowl, beat softened cream cheese until smooth. Gradually add sugar while mixing until creamy.
Mix in sour cream, lemon juice, and zest until fully incorporated. Add eggs one at a time on low speed; mix just until combined.
Pour filling over crusts in muffin liners until nearly full. Bake for 18-20 minutes or until set but slightly jiggly.
Cool at room temperature before chilling for at least two hours in the fridge.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 164
Sugar: 12g
Sodium: 119mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: <1g
Protein: 3g
Cholesterol: 62mg

Keywords: For a twist, replace lemon with lime or orange juice. Top with fresh berries or whipped cream for added flavor and presentation.