Mini Lemon Cheesecakes Delight (Print)
Creamy lemon treats with buttery graham crust, perfect for sharing and satisfying any citrus craving.
# What You'll Need:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
1/4 cup granulated sugar
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1/2 teaspoon cinnamon (optional)
04 -
1/4 cup melted butter, unsalted or salted
→ Cheesecake Filling
05 -
16 oz cream cheese, softened
06 -
1/2 cup granulated sugar
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2 large eggs
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1/4 cup sour cream
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1/4 cup heavy cream
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Zest of 1 large lemon
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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Pinch of salt
# How to Make It:
01 -
Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or silicone cups.
02 -
In a bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the mixture resembles wet sand. Divide evenly among muffin cups (about 1 tablespoon each) and press firmly to form a crust. Bake for 8 minutes, then let cool slightly.
03 -
In a large bowl, beat the cream cheese and sugar until smooth, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in sour cream, heavy cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Beat until smooth and fully combined.
04 -
Spoon the filling over the crusts, filling each cup nearly to the top. Smooth the tops and bake for 18–20 minutes, or until the centers are just set and slightly jiggly.
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Cool the cheesecakes in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, refrigerate for at least 2 hours before serving.
# Additional Notes:
01 -
For a stronger lemon flavor, add an extra teaspoon of zest or a drop of lemon extract.
02 -
Store cheesecakes in the refrigerator for up to 5 days in an airtight container.
03 -
To freeze, place chilled cheesecakes on a baking sheet and freeze until firm. Transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before serving.
04 -
Optional: Top with whipped cream, lemon zest, or fresh berries for extra flair.