Description
Enjoy these Mini Lemon Cheesecakes with a buttery graham cracker crust and a creamy lemon filling. Topped with fresh berries and whipped cream, they make a refreshing dessert for any occasion!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Whipped cream (optional)
- Fresh berries (like blueberries or raspberries) (optional)
- Additional lemon zest for garnish (optional)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Mix until well combined.
- Pour in the melted butter and stir until the mixture resembles wet sand, holding together when pressed.
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing down firmly.
- Bake the crusts for 8-10 minutes, or until lightly golden. Let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and beat until fluffy (about 1 minute).
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until smooth, scraping down the sides of the bowl.
- Add the eggs one at a time, mixing on low speed until just combined to avoid overmixing.
- Fill each crust with the cheesecake mixture, leaving a little space at the top.
- Bake the filled muffin tin at 325°F (160°C) for 18-20 minutes, until set around the edges but slightly jiggly in the center.
- Turn off the oven and crack the door open, letting the cheesecakes cool in the oven for 30 minutes.
- Remove from the oven and cool at room temperature for another 30 minutes.
- Transfer to the refrigerator and chill for at least 2 hours, preferably overnight.
- Once chilled, top each mini cheesecake with whipped cream, fresh berries, and additional lemon zest if desired.
- Serve and enjoy your refreshing mini lemon cheesecakes!
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- These cheesecakes can be made a day in advance and stored in the refrigerator.
- Feel free to customize the toppings with your favorite fruits or sauces.
- Prep Time: 30 minutes
- Cook Time: 30 minutes