Description
Mini Lemon Cheesecakes are a delightful dessert that combines the creamy richness of cheesecake with a refreshing citrus twist from fresh lemons.
Ingredients
Scale
- 1 cup (100 g) graham cracker crumbs (or digestive biscuits)
- 2 tbsp granulated sugar
- 4 tbsp (60 g) unsalted butter, melted
- 450 g (16 oz) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) sour cream
- ¼ cup (60 ml) fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Fresh lemon zest (for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Preheat oven to 160°C (325°F).
- Line a muffin tin with paper or silicone liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until sandy.
- Divide mixture evenly among cups (about 1–2 tbsp each).
- Press firmly to create a crust. Bake for 5 minutes, then set aside.
- In a large bowl, beat cream cheese until smooth.
- Add sugar and mix until fluffy.
- Beat in eggs, one at a time, just until combined.
- Mix in sour cream, lemon juice, lemon zest, and vanilla.
- Divide filling evenly among crusts.
- Bake for 18–20 minutes, until centers are set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecakes cool inside for 30 minutes.
- Remove and chill for at least 3 hours (or overnight).
- Remove liners before serving.
- Top with fresh lemon zest and whipped cream, if desired.
Notes
- For a stronger lemon flavor, increase the amount of lemon juice and zest.
- These cheesecakes can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg