Description
Mini cheesecakes with a buttery graham cracker crust and tangy lemon-infused filling—bright, creamy, and perfectly portioned for any occasion.
Ingredients
1 cup graham cracker crumbs
¼ cup melted butter
16 oz cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease or line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter. Press firmly into bottoms of muffin tin cups for crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then fold in sour cream, lemon juice, zest, and vanilla until blended.
- Spoon filling evenly over crusts. Bake 20–25 minutes until centers are set but slightly jiggly.
- Cool to room temperature, then refrigerate at least 2 hours to set.
- Serve garnished with lemon slices or whipped cream if desired.
Notes
- Top with fresh fruit, lemon slices, or whipped cream for elegance.
- Swirl jam into filling before baking for flavor variation.
- Substitute zest with lime or orange for a citrus twist.
- Use vanilla cookies or pretzels instead of graham crackers for crust variation.
- For crisp crust, pre-bake for 3–5 minutes before filling.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 13 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 60 mg
