Description
These mini lemon cheesecakes are tart, creamy, and perfectly portioned for brunch or parties. They feature a buttery graham crust and a silky lemon filling.
Ingredients
Scale
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 medium lemons)
- Zest from 1 lemon
- 1/2 cup sour cream
- 1 1/2 cups crushed graham crackers (about 10–12 full sheets)
- 6 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
- Combine crushed graham crackers and melted butter in a bowl; stir until crumbs look evenly moistened. Press about 1–2 tablespoons into the bottom of each liner to form a compact crust.
- Bake the crusts for 8–10 minutes, until they are fragrant and lightly golden. Remove from oven and let cool.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the lemon juice, lemon zest, and sour cream. Mix until just combined and silky.
- Spoon the cheesecake mixture over the cooled crusts, filling each cup but leaving a little room at the top.
- Bake at 325°F (160°C) for about 20 minutes. The centers should be set but slightly jiggly.
- Cool the cheesecakes at room temperature, then chill in the refrigerator for at least 2 hours.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Mini Lemon Cheesecakes