Mini Lemon Cheesecakes - A Perfect Bite-Sized Dessert
Mini lemon cheesecakes are the ultimate bite-sized treat, combining a rich, creamy filling with a zesty lemon flavor on a buttery crust.
Servings: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup sour cream
- Whipped cream (for topping)
- Fresh lemon slices (for garnish)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press about 1 tbsp of the mixture into each cupcake liner and bake for 5 minutes. Let cool.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until well combined.
- Fold in the sour cream, then divide the batter evenly among the liners.
- Bake for 18-20 minutes until the centers are set.
- Allow the cheesecakes to cool at room temperature, then chill in the refrigerator for at least 2 hours.
- Top with whipped cream and fresh lemon slices before serving.