What ingredients are needed for mini lemon cheesecakes?

You’ll need graham cracker crumbs, unsalted butter, cream cheese, sugar, sour cream, eggs, fresh lemon juice, lemon zest, and vanilla extract.

How long should mini lemon cheesecakes bake?

They should bake for about 18-20 minutes at 325°F (163°C). The edges should be set, while the center should still have a slight jiggle.

Can I make mini lemon cheesecakes ahead of time?

Absolutely! They can be made a day in advance and stored in the fridge or frozen for up to three months. Just thaw them in the fridge before serving.

What is the best way to decorate mini lemon cheesecakes?

You can top them with fresh berries, whipped cream, or a lemon glaze for a beautiful finish. A sprinkle of lemon zest adds color too!

Are mini lemon cheesecakes gluten-free?

They’re not inherently gluten-free because of the graham cracker crust. However, you can use gluten-free graham crackers to make them suitable for a gluten-free diet.

How do you store mini lemon cheesecakes?

Store them in an airtight container in the fridge for up to five days or freeze them for up to three months in a freezer-safe container.

What can I substitute for cream cheese in mini lemon cheesecakes?

You can use mascarpone cheese or Greek yogurt as a substitute for cream cheese, though the flavor and texture may vary slightly.

Can I use fresh lemons instead of lemon juice for mini lemon cheesecakes?

Yes! Fresh lemon juice and zest will enhance the flavor of your cheesecakes, making them even more delicious.

Mini Lemon Cheesecakes

Name: Mini Lemon Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup graham cracker crumbs; 1/4 cup unsalted butter, melted; 2 cups cream cheese, softened; 3/4 cup granulated sugar; 1/4 cup sour cream; 2 large eggs; 1/4 cup fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract

Ingredients

Scale

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 cups cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream
2 large eggs
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated.
Press about 1 tablespoon of the crumb mixture into the bottom of each lined muffin cup.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add in the sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
Beat in the eggs, one at a time, until just blended.
Pour the cheesecake mixture over the crusts in the muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes or until the edges are set but the center is still slightly jiggly.
Let them cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for at least 2 hours before serving.

Prep Time: 15
Cook Time: 20

Nutrition

Calories: 210
Fat: 13g
Carbohydrates: 20g
Protein: 4g