Mini Lemon Cheesecakes: A Zesty Delight
Individual lemon cheesecakes perfect for parties or a special treat. These mini cheesecakes are easy to make and bursting with fresh lemon flavor.
Equipment
- Mixing bowls (large and medium)
- Muffin Tin
- Measuring cups and spoons
- Hand Mixer or Whisk
- Wire Rack
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs
- 0.25 cups Granulated Sugar
- 6 tablespoons Unsalted Butter, melted
Filling Ingredients
- 16 ounces Cream Cheese, softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tablespoon All-Purpose Flour
- 1 teaspoon Vanilla Extract
- 0.25 cup Lemon Juice Freshly squeezed is best!
- 1 Lemon Zest Zest of 1 lemon
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Divide the crumb mixture evenly among 12 muffin cups, pressing firmly into the bottom of each cup to form a crust.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Beat in the eggs one at a time, then stir in the flour and vanilla extract.
- Stir in the lemon juice and lemon zest until well combined.
- Pour the filling evenly over the crusts in the muffin cups.
- Bake for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let the cheesecakes cool in the muffin tins for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For a richer flavor, use full-fat cream cheese. You can garnish with fresh berries or a sprinkle of powdered sugar before serving. These cheesecakes can be stored in the refrigerator for up to 3 days.