Description
Delightful bite-sized lemon cheesecakes that blend creamy richness with zesty lemon flavor, perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups graham cracker crumbs
- ½ cup sugar (divided)
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup sour cream
- 2 large eggs
- 1 cup lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Combine the graham cracker crumbs, ¼ cup of the sugar, and melted butter in a mixing bowl. Mix until evenly coated.
- Press approximately a tablespoon of the crumb mixture into each muffin liner, forming a crust, and bake for 5 minutes. Set aside to cool.
- Beat the softened cream cheese, the remaining ¼ cup of sugar, and sour cream until smooth and creamy.
- Add the eggs one at a time, mixing gently after each addition until well blended.
- Stir in the lemon juice, vanilla extract, and lemon zest until combined.
- Fill each muffin liner about two-thirds full with the cheesecake mixture.
- Bake for 20-25 minutes, until the centers are just set but slightly jiggly.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Garnish with whipped cream, lemon zest, or fresh berries for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg