Description
Creamy, tangy, and easy to make, these Lemon Cheesecake Minis are perfect for any occasion!
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 packages (16 oz total) cream cheese, softened
- 1 cup powdered sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of muffin liners in a muffin tin.
- Beat the softened cream cheese and powdered sugar until smooth in another bowl.
- Add the eggs one at a time, mixing well after each addition. Then, stir in sour cream, lemon juice, lemon zest, and vanilla extract until blended.
- Pour the cream cheese mixture over the crusts in each muffin liner, filling them about three-quarters full.
- Bake for 20-25 minutes or until set. Let cool, then refrigerate for at least 2 hours before serving.
Notes
Serve on a platter garnished with fresh berries or a sprig of mint. Drizzle with lemon glaze for added flavor.