Description
Delightful mini lemon cheesecakes that are creamy, tangy, and perfect for any occasion.
Ingredients
Scale
- 8 oz Cream Cheese (full-fat)
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 1/2 cup Sour Cream
- 1/4 cup Fresh Lemon Juice
- 1 tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 cup Graham Cracker Crumbs
- 1/4 cup Unsalted Butter (melted)
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Mix until crumbly, and press into the bottom of greased muffin tins.
- Preheat Your Oven: Set it to 325°F (160°C).
- Make the Filling: In a bowl, whip the cream cheese and sugar until smooth. Gradually mix in eggs, then sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
- Fill the Tins: Pour the cheesecake filling over the crust in your muffin tins.
- Bake: Bake for 20-25 minutes or until set.
- Cool and Chill: Let the cheesecakes cool in the pan for 10 minutes, then transfer them to the fridge for at least two hours or overnight.
Notes
For a decorative touch, consider topping each cheesecake with whipped cream and fresh berries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 16g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg