Description
Delightful mini lemon cheesecakes bring zesty sunshine to dessert tables with creamy, tangy perfection. Compact and elegant, these individual treats promise a refreshing finale that will charm guests at any gathering.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 eggs
- 1/2 cup (100 grams) sugar
Crust Ingredients:
- 1 cup (240 milliliters) graham cracker crumbs
- 1/4 cup (60 milliliters) melted butter
Additional Ingredients:
- 1/4 cup (60 milliliters) sour cream
- 2 tablespoons (30 milliliters) lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325F (160C), ensuring the rack is positioned in the center for even baking.
- Crush graham crackers into fine crumbs and blend thoroughly with melted butter, creating a uniform mixture.
- Gently press the cracker mixture into the bottom of each muffin tin cavity, forming a compact base layer.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate eggs individually, mixing completely after each addition to maintain a smooth texture.
- Fold in sour cream, freshly squeezed lemon juice, fragrant lemon zest, and pure vanilla extract, blending until harmoniously combined.
- Carefully distribute the creamy filling over the prepared graham cracker crusts, filling each cup approximately three-quarters full.
- Slide the muffin tin into the preheated oven and bake for 20-25 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
- Remove from oven and allow cheesecakes to cool naturally at room temperature for about 30 minutes.
- Transfer to the refrigerator and chill for a minimum of 2 hours to set and develop optimal flavor and texture.
- Before serving, gently remove cheesecakes from the tin and garnish with optional lemon zest or whipped cream if desired.
Notes
- Opt for room temperature ingredients to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Avoid overmixing the batter, which can incorporate too much air and cause cracking during baking.
- Line muffin tin with paper liners for easy removal and a cleaner presentation of these bite-sized treats.
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg