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Mini Lemon Cheesecakes

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls (large and medium)
  • Muffin Tin
  • Measuring cups and spoons
  • Hand Mixer or Whisk
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
  3. Divide the crumb mixture evenly among 12 muffin cups, pressing firmly into the bottom of each cup to form a crust.
  4. 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.
  5. Stir in the lemon juice and lemon zest until well combined.
  6. Pour the filling evenly over the crusts in the muffin cups.
  7. Bake for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
  8. 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.