Description
These mini lemon cheesecakes are creamy, tangy, and easy to make, making them the perfect dessert for beginner bakers or any special occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- Zest of one large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or silicone cups.
- Mix graham cracker crumbs, sugar, and optional cinnamon in a bowl. Stir in melted butter until the texture resembles wet sand. Press about 1 tablespoon into each muffin cup to form a crust. Bake for 8 minutes and let cool.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Then add sour cream, heavy cream, lemon zest, lemon juice, vanilla extract, and salt. Mix until smooth and creamy, but avoid overmixing.
- Spoon the filling over the crusts, nearly to the top. Bake for 18–20 minutes until centers are set but still slightly jiggly. Let cool in the pan for 10 minutes, then on a rack until room temperature. Chill in the fridge for at least 2 hours before serving.
Notes
- Don’t overmix the batter to avoid cracks.
- Make sure cream cheese is softened for a smooth filling.
- You can substitute graham crackers with shortbread or digestive biscuits.
- Mini cheesecakes freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg