Description
Bright, creamy, and perfectly portioned mini lemon cheesecakes with a buttery graham cracker crust and a zesty, indulgent lemon filling.
Ingredients
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: Whipped cream
- Optional: Extra lemon zest or fresh berries
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 9 paper cupcake liners.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press about 1 tablespoon of the crust mixture into the bottom of each liner and press down firmly.
- Bake for 5 minutes, then remove from oven and let cool.
- In a mixing bowl, beat the cream cheese until smooth.
- Add Greek yogurt, sugar, egg, lemon juice, lemon zest, vanilla, and salt. Mix until creamy and well combined.
- Divide the filling evenly among the crusts, smoothing the tops.
- Bake for 16–18 minutes, or until centers are set but slightly jiggly.
- Remove from oven and cool at room temperature for 20 minutes.
- Chill in the refrigerator for at least 2 hours.
- Top with whipped cream, lemon zest, or berries before serving if desired.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Chilling is crucial for the cheesecakes to set properly.
- You can make these up to 2 days in advance and store them in the fridge.
- Use a food processor for a finer graham cracker crumb texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
