Mini Lemon Cheesecakes
From the Blog Author
Ingredients
- Zest of 1 lemon
- 2 large eggs
- 1 cup lemon juice
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 16 ounces cream cheese
- 1/2 cup sour cream
Directions
Preheat oven to 325°F.
Line a 12-cup muffin tin with paper liners.
Combine graham cracker crumbs, melted butter, and sugar in a small bowl.
Press the mixture firmly into the bottom of each liner to form a crust.
Bake the crusts for 10 minutes.
Remove the tin from the oven and let the crusts cool slightly.
In a large bowl, beat the cream cheese until smooth.
Add the sugar, sour cream, lemon juice, lemon zest, vanilla extract, and eggs to the cream cheese.
Beat until the mixture is well combined.
Pour the cream cheese mixture evenly over the cooled crusts.
Bake for 20 to 25 minutes, or until the centers are set.
Remove the muffin tin from the oven and let the cheesecakes cool completely on a wire rack.
Refrigerate for at least 3 hours before serving.
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Frequently Asked Questions
How should I store leftover Mini Lemon Cheesecakes?
These mini cheesecakes should be stored in an airtight container in the refrigerator. They will keep well for up to 4 days, maintaining their creamy texture thanks to the cream cheese and sour cream base. For best flavor, allow them to sit at room temperature for about 15 minutes before serving.
Can I make these mini lemon cheesecakes ahead of time for a party?
Yes, making these ahead is highly recommended! You can prepare and bake them completely up to 2 days in advance. Ensure they are fully cooled before chilling, and they will be ready to serve straight from the fridge.
What is the best way to serve these mini cheesecakes?
These individual cheesecakes are delicious served chilled, often topped with a dollop of whipped cream or a thin slice of fresh lemon. Since they are baked in a muffin tin, they are easy to handle, but you might want to peel the paper liner away just before eating for the best presentation.
