Mini Lemon Cheesecakes
You’re going to love mini lemon cheesecakes! They’re like little bites of sunshine, creamy and full of zesty flavor. To whip them up, you’ll need cream cheese, sugar, fresh lemon juice, and a buttery graham cracker crust. Just mix everything, pour it into muffin tins, and bake until they’re set with a slight jiggle—so fun to watch! Top them with fresh berries or a dollop of whipped cream for that extra wow factor. Trust me, they’re perfect for any occasion. Stick around, and you’ll discover some great tips on how to make these little delights even better!
What You’ll Love About This Recipe
When you bite into these mini lemon cheesecakes, you’ll instantly fall for their bright, zesty flavor paired with a creamy texture. These little delights aren’t just tasty; they come together with some fresh ingredients that make all the difference! Using high-quality, real lemons adds that perfect tang, while the smooth cream cheese gives each bite that luxurious feel.
You can even explore a variety of topping ideas that could elevate your dessert experience, like the unique ideas found under .
What’s even better? You can customize them with unique toppings! Here are a few ideas you’ll love:
- Whipped cream for added fluffiness
- Fresh berries for a pop of color
- Crushed graham crackers for a crunchy base
- Lemon zest for a burst of extra flavor
- A drizzle of melted chocolate for a twist
You’ll find that making mini lemon cheesecakes is simple and fun. Once you’ve gathered your fresh ingredients, you can let your creativity shine.
Whether you go classic with whipped cream or get adventurous with chocolate drizzle, these cheesecakes will impress your friends and family. They’re perfect for celebrations or just a cozy night in. Trust me; once you taste them, you’ll want to make them again and again!
12 servings
Prep time
15 minutes
minutes
180kcal
Ingredients
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– 1 ¾ cups graham cracker crumbs
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– ½ cup sugar
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– ½ cup unsalted butter, melted
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– 16 oz cream cheese, softened
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– ½ cup sour cream
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– 2 large eggs
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– 1 cup lemon juice
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– 1 tsp vanilla extract
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– Zest of 1 lemon
Directions
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of each liner.
- In another bowl, beat the cream cheese, sour cream, and sugar until smooth. Add eggs, lemon juice, vanilla extract, and lemon zest, mixing until well incorporated.
- Pour the batter over the crust in each liner, filling them about 2/3 full.
- Bake for about 20-25 minutes, or until the centers look set. Remove from the oven and let cool.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For an added burst of flavor, top with whipped cream and a slice of lemon
