Tangy Mini Lemon Cheesecakes (Print Version)
# Ingredients:
→ For the Crust
01 -
1 3/4 cups graham cracker crumbs
02 -
1/2 cup sugar
03 -
1/2 cup unsalted butter, melted
→ For the Filling
04 -
16 ounces cream cheese, softened
05 -
1/2 cup sour cream
06 -
1/2 cup sugar
07 -
2 large eggs
08 -
1 cup lemon juice
09 -
1 teaspoon vanilla extract
10 -
Zest of 1 lemon
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
02 -
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of each liner.
03 -
In another bowl, beat the cream cheese, sour cream, and sugar until smooth. Add eggs, lemon juice, vanilla extract, and lemon zest, mixing until well incorporated.
04 -
Pour the batter over the crust in each liner, filling them about 2/3 full. Bake for about 20-25 minutes, or until the centers look set.
05 -
Remove from the oven and let cool. Chill in the refrigerator for at least 2 hours before serving.
# Notes:
01 -
For an added burst of flavor, top with whipped cream and a slice of lemon
02 -
These mini cheesecakes can be made a day ahead and kept refrigerated
03 -
If you prefer less lemon flavor, start with 1/2 cup lemon juice and adjust to taste