Mini Lemon Cheesecakes (Printable Version)
Cute mini cheesecakes with fresh lemon and a sweet graham cracker base. Just the right mix of smooth, tart, and buttery.
# What You'll Need:
→ Crust Stuff
01 -
1/2 cup melted unsalted butter
02 -
1/2 cup sugar
03 -
1 3/4 cups graham cracker crumbs
→ Cheesecake Mix
04 -
1/2 cup sugar
05 -
1/2 cup sour cream
06 -
16 ounces softened cream cheese
07 -
1 teaspoon vanilla extract
08 -
2 big eggs
09 -
1 cup lemon juice
10 -
Zest from 1 lemon
# Steps to Follow:
01 -
Set your oven to 325°F (160°C). Put cupcake liners in your muffin pan.
02 -
Toss the graham cracker crumbs, melted butter, and sugar together in a bowl. Use this mix to cover the bottom of each cupcake liner and squish it flat.
03 -
Mix up cream cheese, sour cream, and the sugar in a clean bowl till it's creamy. Now dump in eggs, lemon juice, vanilla, and zest and blend until smooth.
04 -
Spoon the cheesecake mix onto your crusts so they're about two-thirds full. Pop the pan in and bake for 20 to 25 minutes. They should look just set in the middle when they're done.
05 -
Take everything out and let them cool off first, then stick them in the fridge for at least two hours before you dig in.
# Additional Notes:
01 -
Try some whipped cream and a lemon slice on top for more flavor
02 -
You can make these little cheesecakes a day early and stick them in the fridge
03 -
Want it less lemony? Use just half a cup of lemon juice at first and see how you like it