Easy Mini Lemon Cheesecakes
These are the best easy mini lemon cheesecakes to serve for dessert at your next party or gathering. Top them with a simple strawberry sauce and enjoy!
Ingredients
Scale
- 1 cup crushed graham cracker crumbs
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
- 3 Tbsp melted butter
- 1 package cream cheese, softened
- 1/2 cup sugar
- 3/4 cup sour cream
- 1 Tbsp lemon juice
- zest from one lemon
- 1/2 tsp vanilla extract
- 2 eggs
- strawberries and sugar, optional for topping
Instructions
- Preheat oven to 350 degrees F and line muffin pan with liners.
- In a small bowl, combine graham cracker crumbs, brown sugar, cinnamon and melted butter and mix until well combined.
- Divide crumbs between 12 muffin tins (with liners). You should have about 1 heaping Tablespoon per muffin tin. Use the back of the tablespoon to press the crumbs down firmly into the bottom of each tin.
- In a large bowl, beat softened cream cheese with an electric mixer while slowly adding sugar until well combined for about 1 minute.
- Add sour cream, lemon juice, lemon zest and vanilla and beat until well combined.
- Add eggs one at a time and mix until just combined – don’t overmix when adding the eggs or it will add too much air and cause the cheesecakes to sink too much after baking.
- Spoon 2 heaping Tablespoons of filling into each muffin tin. If you have any left, go back and add more to each cup. You can fill them almost to the very top.
- Bake at 350 for about 18 minutes. Don’t overbake.
- Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to cool for at least 2 hours.
- To make a simple strawberry topping, combine strawberries with a sprinkle of sugar in a pan. Smash lightly, bring to a boil, then reduce heat to simmer for 15 minutes. Smash again, transfer sauce to a container and cool.
- When ready to serve, spoon some of the strawberry topping onto each individual cheesecake.
Find it online: https://www.theleangreenbean.com/mini-lemon-cheesecakes/
