Description
Creamy, zesty, and perfectly portioned bite-sized lemon cheesecakes with a buttery graham cracker crust.
Ingredients
1.5 cups graham cracker crumbs
4 tbsp unsalted butter, melted
2 tbsp granulated sugar (for crust)
16 oz cream cheese, room temperature
1/2 cup granulated sugar (for filling)
2 large eggs, room temperature
1 tsp vanilla extract
1 tbsp lemon zest
3 tbsp fresh lemon juice
Instructions
Step 1: Preheat oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
Step 2: Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press 1 tbsp into each liner and bake for 5 minutes.
Step 3: Beat room temperature cream cheese and 1/2 cup sugar until creamy and lump-free.
Step 4: Add eggs one at a time, mixing on low speed just until combined.
Step 5: Fold in vanilla extract, lemon zest, and lemon juice until smooth.
Step 6: Fill muffin liners 3/4 full with batter and bake for 18-22 minutes.
Step 7: Cool in the pan for 30 minutes, then refrigerate for at least 3 hours before serving.
Notes
Ensure all dairy ingredients are at room temperature to prevent lumps in your cheesecake batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 185 kcal
- Sugar: 12g
- Sodium: 145mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
