Description
These Mini Lemon Cheesecakes are a delightful and easy-to-make dessert featuring a smooth, creamy lemon-flavored filling nestled on a buttery graham cracker crust. Perfectly portioned in a muffin tin for individual servings, they offer a refreshing citrus twist on classic cheesecake, ideal for gatherings or a sweet treat any time.
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 the oven: Preheat your oven to 325°F (160°C) to ensure it reaches the perfect baking temperature for the cheesecakes.
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of muffin tin cups to form an even crust layer.
- Make the filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until the mixture is combined and silky.
- Assemble and bake: Spoon the creamy filling evenly over each graham cracker crust in the muffin tin. Bake in the preheated oven for 20 to 25 minutes, or until the centers are set but still slightly jiggly.
- Cool and chill: Remove the cheesecakes from the oven and let them cool to room temperature. Then transfer to the refrigerator and chill for at least 2 hours to fully set and develop flavors before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Don’t overbake; the cheesecakes should be set but still slightly jiggly in the center when done.
- Chilling is crucial for the texture and flavor, so allow at least 2 hours in the fridge.
- For added flair, garnish with fresh lemon slices or whipped cream before serving.
- Use a non-stick muffin tin or line with paper liners for easier removal.
