Description
These bright and zesty mini lemon cheesecakes feature a buttery graham cracker crust and a creamy lemon-infused filling. Perfect for parties, picnics, or a refreshing dessert anytime!
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- Pinch of salt
- 16 oz (2 packages) full-fat cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and salt in a bowl until texture resembles wet sand. Spoon about 1 tbsp into each liner and press down firmly to form crusts.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla until just combined.
- Divide the cheesecake mixture evenly among crusts, filling each about 3/4 full. Tap the tin gently to remove air bubbles.
- Bake for 18–22 minutes, or until edges are set and centers still jiggle slightly. Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours (or overnight) before serving.
Notes
- Garnish with whipped cream, lemon zest curls, or fresh berries for extra flair.
- To freeze, chill completely, then wrap and store in an airtight container for up to 3 months.
- Use a decorative cupcake wrapper or serve in mini jars for creative presentation.
