Mini Lemon Cheesecakes You’ll Love: A Refreshing Indulgence
Enjoy these delightful mini lemon cheesecakes that are perfect for any occasion, bringing a refreshing twist to your dessert table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a muffin tin lined with cupcake liners.
- In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, then mix in the lemon juice and lemon zest.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crusts in the muffin tin.
- Bake for 20-25 minutes or until slightly set. Let cool, then refrigerate for at least 2 hours before serving.
Notes
- For extra flavor, you can add a layer of lemon curd on top before serving.
- These cheesecakes can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Mini Lemon Cheesecakes