Mini Lemon Cheesecakes
Delightful bite-sized cheesecakes with a zesty lemon flavor atop a buttery graham cracker crust.
Ingredients
For the crust
- 1 cup graham cracker crumbs Feel free to use gluten-free graham crackers.
- 1/4 cup melted butter
For the filling
- 2 packages (8 oz each) cream cheese, softened Ensure cream cheese is fully softened for a smoother filling.
- 1/2 cup sugar Can reduce to 1/3 cup for less sweetness.
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice Fresh lemon juice is recommended.
- 1 tablespoon lemon zest Increase for a more intense lemon flavor.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Mix until crumbly, then press the mixture firmly into the bottom of mini cheesecake pans.
Filling
- In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition to achieve a velvety texture.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is fully combined.
Baking and Cooling
- Pour the cream cheese mixture over the crust in each mini cheesecake pan.
- Bake for 20-25 minutes or until the edges are set but the centers still have a slight jiggle.
- Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours before serving.
Notes
To serve, garnish with a dollop of whipped cream and sprinkle with additional lemon zest. Fresh berries pair beautifully. Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.