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Description
Enjoy these zesty mini lemon cheesecakes, perfect for individual servings and easy to make.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Whipped cream (optional)
- Lemon slices or twists (optional)
- Fresh berries (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until well combined. Press about 1-2 tablespoons of the mixture evenly into the bottom of each muffin liner.
- Bake the crusts for 5-7 minutes, then remove from oven and let cool slightly.
- In a large mixing bowl, beat softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.
- Add eggs one at a time, beating well after each addition until just combined.
- Stir in lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the filling over the cooled crusts, filling each liner about ¾ full.
- Bake for 18-22 minutes, or until the edges are set and the centers are just slightly jiggly. Do not overbake.
- Let the cheesecakes cool completely in the muffin tin on a wire rack.
- Once cooled, refrigerate for at least 2 hours, or preferably overnight, before serving. Garnish with whipped cream, lemon, or berries if desired.
Notes
- For best results, refrigerate the cheesecakes overnight.
- Garnish with whipped cream, lemon slices, or fresh berries for an elegant presentation.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg