Mini Lemon Cheesecakes
Delightful mini cheesecakes with a buttery graham cracker crust and zesty lemon flavor, perfect for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter For binding the crust
For the filling
- 16 oz cream cheese, softened Make sure the cream cheese is softened for easier blending
- 1/2 cup sugar
- 2 pieces eggs Add one at a time for better mixing
- 1/4 cup sour cream
- 2 tbsp lemon juice Adjust according to taste
- 1 tsp lemon zest For added flavor
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Mix well.
- Press the mixture into the bottom of muffin tin cups to form the crust.
Filling
- In another bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Spoon the cheesecake filling over the crusts in the muffin tin.
Baking
- Bake for 20-25 minutes until the cheesecakes are set.
- Let the cheesecakes cool at room temperature, then refrigerate them for at least 2 hours before serving.
Notes
For serving, garnish with lemon zest or whipped cream. Store in an airtight container in the fridge for up to five days or freeze for up to three months.