Description
Mini Lemon Cheesecakes are creamy, bite-sized desserts bursting with bright lemon flavor, nestled on a buttery graham cracker crust, perfect for parties or a refreshing treat.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Whipped cream and lemon slices for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin pan with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter together and press about 1 tablespoon into the bottom of each liner.
- Bake crusts for 5 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and beat until combined, then mix in eggs one at a time.
- Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Divide the cheesecake batter evenly among the liners, filling almost to the top.
- Bake for 18-20 minutes until centers are set but slightly jiggly.
- Cool completely in the pan, then refrigerate for at least 2 hours before serving.
- Top with whipped cream and lemon slices if desired.
Notes
- Use room-temperature cream cheese for a smooth filling.
- For a stronger lemon flavor, add a few drops of lemon extract.
- Store refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg