Mini Lemon Cheesecakes
These Mini Lemon Cheesecakes are bite-sized delights with a zesty lemon flavor and a rich, creamy texture. Perfect for parties, gatherings, or a personal treat, these individual cheesecakes are easy to make and full of sunshine in every bite!
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Zester or grater
- spoon
- Oven
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp melted butter
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press about 1 tbsp into each liner to form the crust.
- In a large bowl, beat cream cheese until smooth. Add 1/2 cup sugar and beat until fluffy.
- Mix in eggs one at a time, then stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Spoon the batter evenly over the crusts in each liner.
- Bake for 20–25 minutes until centers are just set.
- Let cool at room temperature, then chill in the fridge for at least 1 hour before serving.
- Top with lemon zest or whipped cream, if desired.
Notes
- For extra lemon flavor, add a drop of lemon extract.
- These can be made a day ahead and stored in the fridge.
Tried this recipe?Let us know how it was!