Mini Lemon Cheesecakes Delight (Printable Version)
Creamy mini cheesecakes with bright lemon notes and a crisp graham cracker base, ideal for gatherings.
# What You'll Need:
→ Crust
01 -
120 grams graham cracker crumbs
02 -
60 milliliters melted unsalted butter
→ Filling
03 -
450 grams cream cheese, softened
04 -
100 grams granulated sugar
05 -
2 large eggs
06 -
60 grams sour cream
07 -
30 milliliters freshly squeezed lemon juice
08 -
1 teaspoon finely grated lemon zest
09 -
1 teaspoon pure vanilla extract
# Steps to Follow:
01 -
Heat oven to 160°C (325°F) and line a muffin tin with paper liners.
02 -
Combine graham cracker crumbs with melted butter in a bowl. Mix until evenly moistened, then press mixture firmly into the base of each muffin cup.
03 -
In a separate bowl, beat softened cream cheese with sugar until smooth and lump-free. Incorporate eggs one at a time, mixing after each addition. Gently mix in sour cream, lemon juice, lemon zest, and vanilla extract until homogeneous.
04 -
Spoon cream cheese filling onto prepared crusts, filling each cup nearly to the top. Bake for 20–25 minutes, until centers are set but still slightly soft.
05 -
Allow cheesecakes to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
# Additional Notes:
01 -
Enhance citrus note by garnishing with a thin slice of lemon prior to serving.
02 -
For effortless removal, line the muffin tin with cupcake papers.
03 -
These can be prepared in advance and refrigerated, offering a convenient dessert option.