Mini Lemon Cheesecakes (Print-Friendly Version)
Creamy mini cheesecakes with bright lemon flavor and buttery graham crust, ideal for any gathering.
# Ingredients You’ll Need:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup melted butter
→ Filling
03 -
16 oz cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1/4 cup sour cream
07 -
2 tbsp fresh lemon juice
08 -
1 tsp lemon zest
09 -
1 tsp vanilla extract
# How to Make It:
01 -
Set oven temperature to 325°F (160°C) and allow to fully preheat.
02 -
Mix graham cracker crumbs with melted butter until evenly combined. Press mixture firmly into the bottom of muffin tin cups.
03 -
Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
04 -
Spoon the filling evenly over the prepared crusts. Bake for 20 to 25 minutes or until the filling is set but still slightly jiggly in the center.
05 -
Allow the cheesecakes to cool at room temperature. Refrigerate for at least 2 hours before serving to achieve optimal texture.
# Extra Tips:
01 -
For enhanced lemon aroma, garnish with a thin lemon slice before serving.
02 -
Using cupcake liners facilitates easy removal from the baking tin.
03 -
Prepare in advance for convenient dessert planning.