Description
These Mini Lemon Cheesecakes feature a buttery graham cracker crust and a smooth, tangy lemon-flavored cream cheese filling. Baked to perfection with a soft, slightly jiggly center, they are perfectly portioned for individual servings and chilled for a refreshing dessert that’s ideal for any occasion.
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 ensure it reaches the correct temperature for baking the crust and filling.
- Prepare Muffin Tin: Line a muffin tin with cupcake liners or lightly grease the tin with cooking spray to prevent sticking.
- Make Crust Mixture: In a medium bowl, mix graham cracker crumbs with 1/4 cup granulated sugar to add sweetness and texture.
- Add Butter: Pour the melted unsalted butter into the graham cracker mixture, combining to help bind the crust.
- Combine Crust Ingredients: Stir until the crumbs are evenly coated with butter, forming a moist mixture ready to press into the tin.
- Fill Crusts: Spoon about 1 tablespoon of the crust mixture into each cupcake liner to form the base.
- Press Crusts: Gently press down the crumbs with the back of a spoon to create a compact, even crust layer.
- Bake Crusts: Place the muffin tin in the oven and bake for 8 minutes, until the crusts turn slightly golden and firm up.
- Set Aside to Cool: Remove crusts from the oven and allow them to cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, use a mixer on medium speed to beat the softened cream cheese until creamy and smooth.
- Add Sugar: Incorporate 1/2 cup granulated sugar into the cream cheese and mix until fully combined.
- Add Eggs: Add eggs one at a time, beating well after each to ensure a smooth batter.
- Add Remaining Filling Ingredients: Mix in sour cream, flour, lemon zest, lemon juice, and vanilla extract.
- Mix Filling: Beat on low speed until the filling is fully incorporated and smooth, avoiding overmixing.
- Fill Cupcake Liners: Spoon the cheesecake filling on top of the crusts, filling nearly to the top of each liner.
- Bake Cheesecakes: Carefully bake in the oven for 18-20 minutes, until set but slightly jiggly in the center for a perfect texture.
- Cool Gradually: Turn the oven off and leave the cheesecakes inside for 1 hour to cool down slowly and prevent cracking.
- Cool to Room Temperature: Remove from oven and let cheesecakes cool completely at room temperature.
- Chill: Transfer to the refrigerator and chill for at least 2 hours to fully set and enhance flavors.
- Serve: Gently remove mini cheesecakes from the muffin tin liners and serve chilled for a delightful dessert experience.
Notes
- Ensure cream cheese is softened at room temperature to avoid lumps in the filling.
- Do not overbake the cheesecakes; the centers should remain slightly jiggly to maintain a creamy texture.
- Use fresh lemon zest and juice for the best lemon flavor.
- Chilling the cheesecakes is essential for proper texture and flavor development.
- You can substitute regular graham cracker crumbs with gluten-free crumbs for a gluten-free version.
