Mini Lemon Cheesecakes
These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling.
Equipment
- 12-count mini cheesecake pan
- blender or food processor
- stand mixer or electric mixer
Ingredients
Crust
- 6 full sheets graham crackers or ¾ cup graham cracker crumbs
- 3 tablespoons butter melted
- 2 tablespoons granulated sugar
Filling
- 12 ounces brick-style cream cheese softened to room temperature
- ½ cup granulated sugar
- 3 tablespoons fresh lemon juice
- 1 each lemon zest of one lemon
- 1 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
Instructions
Make the Crust
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside.
- Add the graham crackers to a blender or food processor and process until you have fine crumbs.
- Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined.
- Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, pressing down firmly.
- Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool.
Make the Cheesecake Filling
- In a stand mixer or large mixing bowl, beat the cream cheese until smooth.
- Add granulated sugar and mix until well combined.
- Add the lemon juice, lemon zest, and vanilla extract, mixing until combined.
- Mix in the egg and egg yolk on low speed until just combined.
- Evenly distribute the cheesecake filling between the cavities of the mini cheesecake pan and return to the oven.
- Bake at 325°F for 17-20 minutes or until the tops are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour.
- Cover tightly with plastic wrap and refrigerate for at least 3-4 hours or overnight.
- Once chilled, remove from the pan and serve topped with whipped cream and fresh berries if desired.
Notes
Mini cheesecakes may be refrigerated for 3-4 days in an airtight container.
Nutrition
Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mg
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