Mini cheesecakes –Indulge in a delightful dessert that is perfect for any occasion – Mini Lemon Cheesecakes! These little treats are bursting with tangy lemon flavor, and their creamy texture makes them utterly irresistible. Let’s dive into this simple yet delicious recipe that will impress your guests and satisfy your sweet cravings.
Mini Lemon Cheesecakes
These mini cheesecakes are not only cute but also incredibly easy to make. The bright and zesty lemon flavor coupled with the buttery crust creates a harmonious dessert that everyone will love.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and continue to beat until combined.
- Add the sour cream, eggs, lemon zest, lemon juice, and vanilla extract. Mix until well blended and creamy.
- Pour the cheesecake batter over the prepared crusts, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the edges are set but the center is still slightly jiggly.
- Allow the cheesecakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, refrigerate the cheesecakes for at least 2 hours before serving to allow them to firm up.
These Mini Lemon Cheesecakes offer a perfect balance of sweetness and tartness. They make a wonderful ending to any meal and are a delightful addition to holiday gatherings or family celebrations. Enjoy!