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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes - Creamy Citrus Bliss in Every Bite

These Mini Lemon Cheesecakes are a perfect balance of creamy richness and tangy zest, making them an instant hit at any celebration.
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Prep Time 20 minutes
Cook Time 28 minutes
Chilling Time 2 hours
Total Time 2 hours 48 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider using Digestive biscuits for a unique twist.
  • 5 tbsp Melted Butter Coconut oil works as a dairy-free alternative.
For the Filling
  • 16 oz Cream Cheese Make sure it's softened for a smooth blend; Neufchâtel cheese can reduce fat content.
  • 0.5 cup Granulated Sugar Reduce the quantity or substitute with honey for a healthier option.
  • 2 whole Eggs Use room temperature eggs for better mixing.
  • 0.25 cup Sour Cream Can be replaced with plain Greek yogurt.
  • 2 tbsp Lemon Juice Freshly squeezed juice delivers the best flavor.
  • 1 tsp Lemon Zest Opt for organic lemons to minimize pesticide exposure.
  • 1 tsp Vanilla Extract Always choose pure extract for the best taste.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Electric Mixer
  • Ladle or spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs with melted butter, stirring until well mixed. Pack this mixture into the bottom of each lined muffin cup to form a crust.
  3. Bake the crusts for about 8 minutes until lightly golden. Let them cool for a few minutes.
  4. In a large bowl, beat the softened cream cheese and granulated sugar together until fluffy and smooth. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, lemon juice, lemon zest, and vanilla extract.
  5. Fill each cooled crust with the cheesecake mixture, leaving room at the top for it to rise. Smooth the surfaces.
  6. Bake for 18-20 minutes until set around the edges but slightly jiggly in the center.
  7. Cool the cheesecakes in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
  8. Chill the cheesecakes in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 245kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 150mgPotassium: 70mgSugar: 10gVitamin A: 8IUVitamin C: 2mgCalcium: 6mgIron: 2mg

Notes

Allowing the cheesecakes to chill enhances their flavor and texture. Customize toppings with fresh berries or a drizzle of lemon curd for an elegant touch.

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