Mini Lemon Cheesecakes
Creamy and tangy mini cheesecakes with a buttery graham cracker crust, perfect for a quick dessert or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 240 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Pinch of salt
Instructions
- Preheat the oven to 325 degrees F.
- Mix graham cracker crumbs, melted butter, and a pinch of salt in a bowl.
- Spoon a tablespoon of the mixture into each muffin cup and press down to create an even crust.
- Bake for about 8-10 minutes until golden and fragrant.
- Beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract in a large bowl until smooth.
- Spoon the cheesecake mixture over the cooled crusts until filled about 3/4 full.
- Bake for an additional 15-20 minutes until set.
- Cool the mini cheesecakes at room temperature before chilling in the fridge for at least 4 hours.
Notes
For the best texture, ensure ingredients are at room temperature and chill thoroughly before serving. Top with fresh fruit for garnish.
Find it online: https://www.zaynkitchen.com/mini-lemon-cheesecakes-recipe/