Description
Mini Lemon Cheesecakes are bite-sized, refreshing treats with a creamy lemon filling and graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 6 full sheets (90 grams) graham crackers or 3/4 cup graham cracker crumbs
- 3 tablespoons (45 grams) melted butter
- 2 tablespoons (25 grams) granulated sugar
- 12 ounces brick-style cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons (45 ml) fresh lemon juice
- Zest of one lemon
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
Instructions
- Preheat the oven to 325°F (160°C). Spray a 12-count mini cheesecake pan with nonstick spray, or line a muffin pan with cupcake liners.
- In a blender or food processor, pulse the graham crackers into crumbs. Combine with melted butter and sugar, then press evenly into each cavity. Bake for 5 minutes and let cool.
- Beat cream cheese until smooth, then add sugar, lemon juice, zest, vanilla, and mix. Add eggs and yolk, mixing on low speed until combined.
- Evenly distribute the cheesecake mixture into each crust, almost to the top. Bake for 17-20 minutes, until tops are set but still slightly wobbly. Let cool in the oven with door ajar for 1 hour, then refrigerate for 3-4 hours or overnight.
Notes
- Make sure all ingredients are at room temperature for a smoother batter.
- Do not overmix after adding the eggs to avoid a dense texture.
- Chill cheesecakes well for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Mini Lemon Cheesecake, mini cheesecake, lemon cheesecake recipe, easy lemon cheesecake, bite-sized lemon cheesecake