Description
Mini Lemon Cheesecakes with a graham cracker crust, creamy lemon filling, and endless topping options. Refreshing, tangy, and perfect for parties or make-ahead desserts.
Ingredients
1 cup graham cracker crumbs
1/4 cup melted butter
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/4 cup sour cream
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs with melted butter. Press into muffin tin cups.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing after each.
5. Stir in sour cream, lemon juice, lemon zest, and vanilla.
6. Spoon filling over crusts in muffin tins.
7. Bake 20–25 minutes until set but slightly wobbly.
8. Cool at room temperature, then refrigerate at least 2 hours.
9. Top with lemon slices, whipped cream, or berries before serving.
Notes
Use cupcake liners for easy removal.
Chill thoroughly before serving for best texture.
Store in fridge up to 5 days or freeze unfrosted for 2 months.
Add fresh lemon zest or fruit compote for variety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg