Print

The Ultimate Guide to Mini Lemon Cheesecakes: A Bite of Sunshine

The Ultimate Guide to Mini Lemon Cheesecakes: A Bite of Sunshine
Print Recipe

These Mini Lemon Cheesecakes are creamy, tangy, and irresistibly refreshing. They’re made with a buttery graham cracker crust and a smooth lemon-infused filling—perfect for parties, holidays, or a simple sweet treat at home.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs

  • ¼ cup melted butter

Filling

  • 16 oz cream cheese, softened

  • ½ cup sugar

  • 2 eggs

  • ¼ cup sour cream

  • 2 tbsp lemon juice

  • 1 tsp lemon zest

  • 1 tsp vanilla extract

Instructions

  1. Preheat the Oven
    Set your oven to 325°F (160°C).

  2. Make the Crust

    • Mix the graham cracker crumbs with melted butter.

    • Press the mixture firmly into the bottom of a lined muffin tin.

  3. Prepare the Filling

    • Beat cream cheese and sugar until smooth.

    • Add eggs one at a time, mixing gently after each addition.

    • Stir in sour cream, lemon juice, lemon zest, and vanilla.

  4. Bake
    Spoon the filling over each crust.
    Bake for 20–25 minutes, or until the centers are just set.

  5. Cool & Chill
    Let the cheesecakes cool completely, then refrigerate for at least 2 hours before serving.

Notes

  • Use room-temperature cream cheese to avoid lumps.

  • Don’t overmix the eggs—this keeps the cheesecakes from cracking.

  • Add toppings like whipped cream, fresh berries, or lemon curd for extra flavor.

  • Line your muffin tin with paper liners for easier removal.

Find it online: https://chocotune.com/the-ultimate-guide-to-mini-lemon-cheesecakes-a-bite-of-sunshine/