Description
These delightful mini lemon cheesecakes are the perfect balance of creamy and tangy. With a buttery graham cracker crust and a smooth lemon-infused filling, they’re ideal for any occasion!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C).
- Make the crust: Combine graham cracker crumbs and melted butter. Press into the bottom of muffin tin cups.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in sour cream, lemon juice, lemon zest, and vanilla.
- Bake: Spoon filling over crusts and bake for 20-25 minutes, until set.
- Cool: Let cheesecakes cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- For extra lemon flavor, add a thin slice of lemon on top before serving.
- You can use cupcake liners for easy removal.
- Make these ahead of time for a hassle-free dessert!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 19g
- Protein: 4g