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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes for a Tangy, Sweet Delight

Mini Lemon Cheesecakes are a delightful no-bake dessert that combines tangy lemon with creamy cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs Can swap with crushed digestive biscuits for a twist.
  • 4 tablespoons Melted butter Coconut oil can be used for a dairy-free option.
For the Filling
  • 16 oz Cream cheese Use Neufchâtel cheese for a lighter version.
  • 1/2 cup Granulated sugar Brown sugar can be used for a deeper flavor.
  • 2 whole Eggs Flax eggs can be considered as a vegan alternative.
  • 1/4 cup Sour cream Greek yogurt is a great substitute.
  • 2 tablespoons Lemon juice Fresh juice is best for flavor.
  • 1 teaspoon Lemon zest Lime zest can be used for a twist.
  • 1 teaspoon Vanilla extract Use pure vanilla for the best results.

Equipment

  • Muffin tin
  • Mixing bowl
  • Electric Mixer
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Prepare your muffin tin by lining it with paper liners or greasing each cup.
  2. In a medium bowl, mix together graham cracker crumbs and melted butter until coated. Press into the bottom of each muffin tin cup.
  3. In a large bowl, beat softened cream cheese and granulated sugar until smooth. Gradually add beaten eggs, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
  4. Spoon the filling over the crusts, filling each cup nearly full. Bake for 18-20 minutes until set around the edges but jiggles slightly in the center.
  5. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  6. Refrigerate for at least 2 hours before serving to enhance flavors.
  7. Garnish with fresh berries or whipped cream, and enjoy your delightful mini lemon cheesecakes!

Nutrition

Serving: 1cheesecakeCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 130mgPotassium: 40mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for best results. Store leftovers in an airtight container in the fridge for up to 5 days.

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