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Mini Lemon Cheesecakes

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Mini Lemon Cheesecakes are creamy, tangy individual-sized treats with a buttery graham cracker crust and bright lemon flavor, perfect for parties, springtime desserts, or portion-controlled indulgence.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tbsp all-purpose flour
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 tsp vanilla extract
  • Optional Topping: Whipped cream, lemon zest, or lemon curd

Instructions

  1. Preheat oven to 325°F (163°C). Line a muffin pan with 12 paper liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Divide evenly among muffin cups and press down firmly to form the crust.
  3. Bake crusts for 5 minutes, then remove and let cool while preparing filling.
  4. In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
  5. Mix in eggs, one at a time, then add sour cream, flour, lemon juice, lemon zest, and vanilla. Mix until smooth and creamy.
  6. Divide the filling evenly over the crusts in the muffin cups.
  7. Bake for 18–22 minutes, or until centers are just set. Cool in pan for 30 minutes, then refrigerate at least 2 hours before serving.
  8. Top with whipped cream, lemon curd, or lemon zest if desired before serving.

Notes

  • Use room temperature ingredients for a smooth, lump-free batter.
  • Chill thoroughly before serving for best texture.
  • These can be made up to 2 days in advance and stored in the refrigerator.

Nutrition

Find it online: https://ukfinda.com/mini-lemon-cheesecakes/