Irresistible Mini Lemon Cheesecakes
These mini lemon cheesecakes combine tangy lemon with creamy cheesecake for a delightful treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1 egg
Instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
- Combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter.
- Evenly distribute the graham cracker mixture into each muffin liner and press down firmly.
- Beat the softened cream cheese and 1/4 cup of sugar until smooth and creamy.
- Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and beat until combined.
- Add the egg and mix until just combined.
- Pour the filling over the prepared crusts in the muffin tin and bake for 20 minutes.
- Cool completely at room temperature, then refrigerate for an hour to set.
Notes
These mini cheesecakes are best enjoyed topped with fresh berries or a drizzle of lemon glaze.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 9g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg