Description
These Mini Lemon Cheesecakes are creamy, tangy, and irresistibly adorable. With a buttery graham cracker crust and smooth lemon-infused filling, they’re the perfect portioned dessert for spring parties, brunches, or anytime you crave a sweet citrusy bite.
Ingredients
Units
Scale
- For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
- For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For optional topping:
- Whipped cream
- Lemon zest curls or thin lemon slices
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners
- In a bowl, combine graham cracker crumbs, sugar, and melted butter
- Press about 1 tablespoon of the mixture into the bottom of each liner; set aside
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined
- Beat in eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla
- Divide filling evenly among the cups (about 2/3 full)
- Bake for 18–20 minutes, or until centers are just set
- Cool completely, then refrigerate for at least 2 hours
- Top with whipped cream and lemon garnish before serving if desired
Notes
- Make ahead and chill overnight for best texture
- Can be frozen up to 1 month—thaw overnight in the fridge
- Add a drop of yellow food coloring for a bolder lemon look
Nutrition
- Calories: 180
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 45 mg
