Description
These Mini Lemon Cheesecakes are a creamy, tangy, and refreshing dessert with a buttery graham cracker crust. Perfect for parties, gatherings, or a sweet personal treat, they are easy to make and full of bright lemon flavor.
Ingredients
Units
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- For the Topping (Optional):
- Whipped cream
- Lemon zest or lemon slices
Instructions
- Preheat the oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Divide evenly among the liners and press down firmly. Bake for 5 minutes, then set aside.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the egg, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Divide the batter evenly among the cupcake liners, filling about 3/4 full. Bake for 15-18 minutes, or until the centers are just set.
- Let the cheesecakes cool in the pan for 10 minutes, then transfer to the fridge for at least 2 hours.
- Top with whipped cream and lemon zest before serving.
Notes
- For extra lemon flavor, add a teaspoon of lemon extract.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months and thaw in the fridge before serving.
- Details
Nutrition
- Calories: ~420 kcal
- Sugar: ~35g
- Sodium: ~200mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~58g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~90mg
