Description
These Mini Lemon Cheesecakes are delightful bite-sized desserts featuring a tangy lemon-flavored creamy filling atop a buttery graham cracker crust. Perfect for summer gatherings or anytime you crave a refreshing, citrus-infused treat, they offer a perfect balance of sweet and tart with a smooth, rich texture.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish (Optional)
- Whipped cream
- Lemon slices
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners, which will help in easy removal of the cheesecakes later.
- Make the Crust: In a small bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each paper-lined muffin cup to form an even crust layer. Bake for 5 minutes, then set aside to cool slightly.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps. Add ½ cup sugar, eggs, sour cream, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix well until the filling is completely combined and has a smooth, creamy texture.
- Fill the Cups: Evenly divide the lemon cream cheese filling among the 12 muffin cups, pouring carefully over the baked crusts.
- Bake the Cheesecakes: Bake the filled muffin pan for 18 to 20 minutes, or until the centers are just set but still slightly wobbly. This ensures a creamy texture without overbaking.
- Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecakes cool inside the oven for 10 minutes to prevent cracking from sudden temperature change.
- Chill Before Serving: Remove the cheesecakes from the oven and let them cool to room temperature. Once cooled, refrigerate them for at least 2 hours to allow the filling to firm up for the best texture.
- Garnish and Serve: Before serving, optionally top each mini cheesecake with a dollop of whipped cream and a thin lemon slice for an elegant and tasty presentation.
Notes
- For extra sweetness and lemon flavor, you can top each mini cheesecake with lemon curd just before serving.
- These mini cheesecakes can be made up to 2 days in advance and stored covered in the refrigerator to save time.
- Use room temperature cream cheese to ensure a smooth, lump-free filling.
- Do not overbake to keep the cheesecakes creamy and avoid cracking.
