Mini Lemon Cheesecakes
Bright, citrusy, and sized just right, these Mini Lemon Cheesecakes deliver everything you love about cheesecake in an easy-to-serve package. A creamy filling meets a buttery graham crust in this freezer-friendly dessert.
Equipment
- 12-cup muffin tin
- mixing bowls
- hand mixer or stand mixer
- spatula
- zester or microplane
Ingredients
- 1 cup graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
- 12 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/2 cup sour cream, room temperature
- 1 1/2 tsp pure vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 2 large eggs, room temperature
Instructions
- Preheat oven to 325°F. Line muffin tin with paper liners.
- Mix crust ingredients. Press 1 ½ tbsp into each liner. Bake 6–8 min.
- Beat cream cheese, sugar, and flour. Add sour cream, lemon juice, zest, and vanilla.
- Add eggs one at a time. Mix until just combined.
- Fill cups almost to the top. Tap to release air bubbles.
- Bake for 24–26 min. Rest in oven 10 min.
- Cool completely, then refrigerate at least 1 hour.
- Top with zest or whipped cream and serve.
Notes
Chill thoroughly for best texture.
Wrap individually for freezer storage.
Top with whipped cream, berries, or lemon zest just before serving.
Wrap individually for freezer storage.
Top with whipped cream, berries, or lemon zest just before serving.
Nutrition
Calories: 190kcalCarbohydrates: 17gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 125mgPotassium: 60mgFiber: 0.3gSugar: 12gVitamin A: 420IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg