Mini Lemon Cheesecakes
Mini Lemon Cheesecake is a cute little treat to make for anyone who loves the sweet and tangy flavors of lemon. Top it off with whipped cream and a fresh lemon.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: Lemon Cheesecake, mini lemon cheesecakes, recipe mini cheesecakes
Servings: 12
Calories: 289kcal
Graham Cracker Crust Ingredients
- ¾ C graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ C unsalted butter melted
Cheesecake Filling Ingredients
- 2 - 8 oz cream cheese softened
- 1 C sugar
- ½ C sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 2 large lemons zested
Graham Cracker Crust Directions
Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
Using a medium bowl, combine all ingredients and mix until combined
Using a tablespoon, scoop the crust into the cupcake liners
Using a flat bottomed round cup, press the cup into the crust to make a firm crust
Set aside
Cheesecake Directions
Bring oven temp down to 325
Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
Beat in the sour cream, vanilla, lemon zest and salt until combined
Beat in the eggs, 1 at a time until combined
Scoop about ¼ C of the cheesecake batter into the cupcake liners
Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set
Allow to cool completely
Top with fresh whipped cream, lemon zest and a lemon wedge
Calories: 289kcal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 192mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 726IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 0.4mg