Description
Indulge in the delightful fusion of creamy sweetness and zesty lemon with these Mini Lemon Cheesecakes. Perfectly portioned for any occasion, these bite-sized treats feature a buttery graham cracker crust that supports a smooth, tangy filling made from fresh lemon juice and cream cheese. Whether you’re hosting a summer picnic or celebrating a birthday, these mini cheesecakes are sure to impress your guests. Plus, they can be prepared quickly—making them an ideal dessert for busy days. Serve them as individual treats or arrange them beautifully on a platter; either way, they’re guaranteed to be a hit!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 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 oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter; press into muffin tin cups to form crusts.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined.
- Spoon filling over crusts in muffin tin and bake for 20-25 minutes until set.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (45g)
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg