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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes: Irresistibly Creamy Bites to Savor

Mini Lemon Cheesecakes are bite-sized creamy delights that capture the sunshine of summer in a perfect dessert. Ideal for gatherings and easily customizable.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed cookies like digestive biscuits.
  • ½ cup Melted Butter Coconut oil works for a dairy-free option.
For the Filling
  • 16 oz Cream Cheese Ensure it's softened to avoid lumps.
  • ½ cup Granulated Sugar Honey or agave syrup can be a natural alternative.
  • 2 large Eggs Bring to room temperature for better mixing.
  • ¼ cup Sour Cream Greek yogurt can be a lower-fat substitute.
  • 2 tbsp Lemon Juice Freshly squeezed is recommended.
  • 1 tsp Lemon Zest Other citrus zests can be used for variation.
  • 1 tsp Vanilla Extract Optional but recommended for extra flavor.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions for Mini Lemon Cheesecakes
  1. Preheat the oven to 325°F (163°C) and prepare a muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into muffin liners.
  3. Bake the crusts for 8 minutes until lightly golden. Cool slightly on a wire rack.
  4. In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla until silky.
  5. Spoon the filling over the baked crusts, filling each cup nearly to the top and smoothing with a spatula.
  6. Return to the oven and bake for 18-20 minutes until the edges are set but centers jiggle slightly.
  7. Cool the cheesecakes in the muffin tin for 10 minutes. Then transfer to a wire rack to cool completely.
  8. Chill in the refrigerator for at least 2 hours before serving. Serve cold with fresh berries if desired.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 210mgPotassium: 100mgSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Softening cream cheese and eggs before mixing is crucial for a smooth texture. Watch the baking time to avoid overcooking. Customize toppings to your liking and store leftovers properly.

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