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–+ servings
Patricia Krouse

Mini Lemon Cheesecakes

These delightful mini lemon cheesecakes offer a creamy and zesty dessert experience that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
For the filling
  • 2 packages (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup sour cream Alternatively, use Greek yogurt for a healthier option.
  • 1/4 cup lemon juice Freshly squeezed is best.
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs with melted butter, mixing until crumbly. Press this mixture into the bottom of mini cheesecake pans.
Making the Filling
  1. In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is fully combined.
Baking
  1. Pour the cream cheese mixture over the crust in each mini cheesecake pan.
  2. Bake for 20-25 minutes or until the edges are set but the centers have a slight jiggle.
Cooling
  1. Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 250mgSugar: 10g

Notes

For a gorgeous presentation, serve these mini cheesecakes with a dollop of whipped cream and fresh berries. They can also be paired with raspberry or blueberry sauce. To store leftovers, use an airtight container for up to 3-4 days in the fridge or freeze them for up to 3 months.

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