Description
These mini lemon cheesecakes are a delightful treat with a perfect balance of tangy lemon flavor and creamy cheesecake texture. They are great for parties or as a sweet indulgence.
Ingredients
Scale
Graham Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 325°F and line a muffin tin with cupcake liners.
- Prepare Crust: In a bowl, mix graham cracker crumbs and melted butter. Press mixture into the bottom of each cupcake liner.
- Make Filling: In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla.
- Fill and Bake: Pour the filling over the crust in each liner. Bake for about 20 minutes until set.
- Chill and Serve: Let the cheesecakes cool, then refrigerate for a few hours before serving.
Notes
- You can top these mini cheesecakes with whipped cream or fresh berries for an added touch.
- For a stronger lemon flavor, you can increase the amount of lemon juice and zest in the filling.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240 kcal
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: Lemon dessert, Mini cheesecakes, Party dessert