Description
Indulge in these Mini Lemon Cheesecakes, balancing creamy goodness with a refreshing zing, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 packages (16 oz total) cream cheese, softened
- 1 cup powdered sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of muffin liners in a muffin tin.
- In another bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add the eggs one at a time, mixing well. Then, stir in sour cream, lemon juice, lemon zest, and vanilla extract until blended.
- Pour the cream cheese mixture over the crusts in each muffin liner, filling them about three-quarters full.
- Bake for 20-25 minutes or until set. Let cool, then refrigerate for at least 2 hours before serving.
Notes
For an added touch, consider garnishing with whipped cream, lemon zest, or fresh berries. These cheesecakes can last up to a week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg