Description
Mini Lemon Cheesecakes are delightful bite-sized treats that perfectly capture the essence of summer. With a zesty lemon flavor and a creamy texture, each mini cheesecake delivers a refreshing burst of sunshine in every mouthful. Ideal for parties or quiet nights in, these no-bake delights are as beautiful as they are delicious, making them the perfect addition to any dessert table.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter in a bowl. Press about one tablespoon of mixture into each muffin liner.
- In another bowl, beat softened cream cheese until smooth. Gradually mix in sugar, sour cream, lemon juice, lemon zest, and vanilla extract until creamy.
- Spoon cheesecake filling over crusts until three-quarters full.
- Bake for 18-20 minutes until set but slightly jiggly in the center. Allow to cool at room temperature for one hour before refrigerating for at least two hours.
- Serve chilled, garnished with extra lemon zest or whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg