Mini Lemon Cheesecakes Recipe
These Mini Lemon Cheesecakes are a delightful treat with a perfect balance of tangy lemon and creamy cheesecake. Easy to make and even easier to enjoy!
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Base:
- 1 ¾ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sour cream
- 2 large eggs
- 1 cup lemon juice
- 1 tsp vanilla extract
- Zest of one lemon
Instructions
- Preheat Oven: Preheat your oven to 160°C. Line a muffin tin with cupcake liners.
- Make Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of each cupcake liner.
- Prepare Filling: In another bowl, beat cream cheese, sour cream, and sugar until smooth. Add eggs, lemon juice, vanilla extract, and lemon zest, and mix until well combined.
- Fill Muffin Cups: Pour the filling over the crust in each cup, filling them about 2/3 full.
- Bake: Bake for 20-25 minutes, or until the centers are set. Remove from oven and let cool.
- Chill: Chill in the refrigerator for at least 2 hours before serving.
Notes
- You can top these mini cheesecakes with a dollop of whipped cream or a lemon slice for garnish.
- For a variation, you can add a blueberry or raspberry compote on top before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Mini Lemon Cheesecakes, Lemon, Cheesecake, Dessert, Easy, Tangy, Creamy
Find it online: https://cheframiflavor.com/mini-lemon-cheesecakes-recipe/
