Description
Mini Lemon Cheesecakes are a burst of sunshine in every bite, perfectly balancing creamy richness with refreshing citrus zing. These delightful, bite-sized desserts are easy to prepare and ideal for any occasion, from summer barbecues to elegant dinner parties. Their vibrant yellow hue and customizable toppings will impress your guests and leave them craving more. Get ready to elevate your dessert game with these charming treats!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 325°F (160°C).
- Line a muffin tin with cupcake liners and lightly spray with nonstick cooking spray.
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press about one tablespoon into each muffin liner to form the crust.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing until combined. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Pour the filling over each crust, filling them about three-quarters full.
- Bake for approximately 20 minutes or until set but slightly jiggly in the center. Cool at room temperature before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (50g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg