Mini lemon cheesecakes
Mini lemon cheesecakes are delightful bite-sized desserts that combine the creamy richness of traditional cheesecake with a refreshing citrus zing. Perfect for parties or a sweet treat at home, these easy-to-make cheesecakes are versatile and customizable with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 2 hours and 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- Filling:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2/3 cup sugar
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
- Preheat Oven: Preheat to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the liners to form the crust.
- Make Filling: Beat cream cheese, sour cream, and sugar in a bowl until smooth. Add eggs, lemon juice, vanilla extract, and lemon zest; mix until well combined.
- Assemble: Divide the batter evenly over the crusts, filling each liner about two-thirds full.
- Bake: Bake for 20-25 minutes, or until the centers are just set and slightly jiggly.
- Cool and Chill: Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Add a teaspoon of lemon extract for an even stronger lemon flavor.
- Toppings like fresh berries, whipped cream, or additional lemon zest enhance both flavor and presentation.
Find it online: https://avarecipe.com/mini-lemon-cheesecakes/
