Description
These Mini Lemon Cheesecakes are a delightful, tangy dessert featuring a buttery graham cracker crust and a creamy lemon-flavored filling. Perfectly portioned for individual servings, they’re easy to make and ideal for spring or summer gatherings.
Ingredients
Scale
Crust
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- ¼ cup unsalted butter, melted
Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- ½ cup sour cream
- ¾ teaspoon pure vanilla extract
- â…› teaspoon kosher salt
- 2 large eggs
- Zest of 2 large lemons
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1 ½ tablespoons sugar, and melted butter. Mix until the crumbs are fully moistened. Press this mixture evenly into the bottoms of a 12-cup muffin tin lined with paper liners or lightly greased to form the crust base for each cheesecake.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar, sour cream, vanilla extract, and kosher salt, mixing thoroughly after each addition. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the lemon zest to infuse the filling with fresh citrus flavor.
- Assemble and bake: Spoon the cream cheese mixture evenly over the prepared crusts in the muffin tin, filling each about three-quarters full. Bake in the preheated oven for 18-20 minutes, or until the edges are set but the centers still slightly jiggle when shaken. Avoid overbaking to keep the cheesecakes creamy.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. Then, transfer to the refrigerator and chill for at least 2 hours, or until fully set. This step is crucial for achieving the perfect creamy texture.
- Serve: Once chilled, carefully remove the mini cheesecakes from the muffin tin and liners if used. Serve plain or garnish with fresh lemon slices, zest, or a dollop of whipped cream as desired.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling with no lumps.
- Use fresh lemon zest for the best bright, citrus flavor; avoid the white pith to prevent bitterness.
- Do not overbake—the centers should still jiggle slightly when done to maintain a creamy consistency.
- Cheesecakes keep well in the refrigerator for up to 3 days, or freeze for longer storage.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free alternatives.
