Description
These Mini Lemon Cheesecakes feature a crisp graham cracker crust with a creamy, tangy lemon-infused cream cheese filling. Perfectly portioned for individual servings, they are baked to a smooth, delicate set and chilled for an ideally refreshing dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking both the crust and the cheesecake filling.
- Prepare Muffin Tin: Line a muffin tin with cupcake liners or lightly grease the tin with cooking spray to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar, mixing thoroughly.
- Add Melted Butter: Pour melted unsalted butter into the crumb mixture and stir until all crumbs are evenly coated and mixture resembles wet sand.
- Form Crust: Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly with the back of a spoon to create a compact base.
- Bake Crust: Place the muffin tin in the oven and bake crusts for 8 minutes until slightly golden and set, then remove and let cool.
- Beat Cream Cheese: In a large bowl, beat softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy.
- Add Sugar: Gradually add 1/2 cup granulated sugar to the cream cheese and continue beating until well blended.
- Incorporate Eggs: Crack the eggs one at a time into the mixture, beating well after each addition to ensure smoothness.
- Add Remaining Filling Ingredients: Add sour cream, all-purpose flour, lemon zest, lemon juice, and vanilla extract to the bowl.
- Mix Filling: Beat on low speed until the filling is fully combined and smooth without lumps.
- Fill Muffin Cups: Spoon the cheesecake filling over the cooled crusts in each liner, filling almost to the top.
- Bake Cheesecakes: Return the muffin tin to the oven and bake for 18-20 minutes until the cheesecakes are mostly set but still have a slight jiggle in the center.
- Cool Gradually: Turn off the oven, leaving the cheesecakes inside for 1 hour to cool gradually and prevent cracking.
- Cool to Room Temperature: Remove cheesecakes from oven and let cool fully to room temperature.
- Chill: Place the muffin tin in the refrigerator and chill the mini cheesecakes for at least 2 hours for proper setting and flavor development.
- Serve: Carefully remove the cheesecakes from the muffin tin and serve chilled for the best texture and taste.
Notes
- Using softened cream cheese is key for a smooth filling without lumps.
- Gradual cooling prevents cracks in the cheesecake tops.
- Chilling overnight will give even better texture and flavor balance.
- You can substitute gluten-free graham cracker crumbs to make the crust gluten-free.
- Remember to use fresh lemon zest and juice for the most vibrant lemon flavor.
