Get the Recipe:
Mini Lemon Cheesecakes
Yield
24 mini cheesecakes
Prep Time
25 minutes
Cook Time
22 minutes
Additional Time
4 hours
Total Time
4 hours 47 minutes
These Mini Lemon Cheesecakes are easy to make and so delicious. Whether you are entertaining guests or just want a quick dessert, these will definitely satisfy your sweet tooth.
Ingredients
For the crust:
- 1 & 1/2 cups (150g) graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the filling:
- 12 ounces (340g) cream cheese, at room temperature
- 6 tablespoons (75g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 3 tablespoons lemon juice
- zest of 2 medium lemons (reserve some for garnish, if you like)
- 1/4 cup (56g) sour cream
Instructions
To make the crust:
- Preheat the oven to 350°F. Line 24 mini muffin cups with paper liners, or grease the cups if you prefer not to use liners.
- Combine the cookie crumbs and butter until thoroughly moistened.
- Divide the crust mixture among the prepared muffin cups, using about a tablespoon per cup. Press firmly into the bottom and up the sides. (A tart tamper or a small glass works well.)
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Add the egg and egg yolk, and mix well. Mix in the lemon juice and zest. Finally, mix in the sour cream. Mix just until combined.
- Divide the batter evenly among the muffin cups, filling each just to the top.
- Bake 18 to 22 minutes, or until the centers appear set with a slight jiggle.
- Cool to room temperature in the pan on a wire rack. Then cover and refrigerate at least 4 hours before garnishing and serving.