Description
Bite-sized lemon cheesecakes with a graham cracker crust and creamy lemon filling. Perfect for parties, portioned desserts, or make-ahead treats.
Ingredients
Crust:
1 cup graham cracker crumbs
1/4 cup melted butter
Filling:
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/4 cup sour cream
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (160°C). Line muffin tin with cupcake liners.
2. Mix graham cracker crumbs with melted butter. Press into muffin cups.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time.
4. Stir in sour cream, lemon juice, zest, and vanilla. Mix until combined.
5. Spoon filling over crusts and bake 20–25 minutes until set but slightly wobbly.
6. Cool at room temperature, then refrigerate at least 2 hours before serving.
Notes
Top with lemon slices, zest, whipped cream, or fresh berries.
Freeze individually for up to 2 months.
Pre-bake crusts for 5 minutes for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg