Mini Lemon Cheesecakes (Print Version)
# Ingredients:
→ Crust Base
01 -
1/2 cup granulated sugar
02 -
1 3/4 cups crushed graham crackers
03 -
1/2 cup melted unsalted butter
→ Filling Mix
04 -
16 oz softened cream cheese
05 -
2 large eggs
06 -
1/2 cup granulated sugar
07 -
Zest from 1 lemon
08 -
1/2 cup sour cream
09 -
1 teaspoon vanilla extract
10 -
1 cup fresh lemon juice
# Instructions:
01 -
Turn on your oven to 325°F (160°C). Place cupcake liners in a muffin tin.
02 -
Mix together the crushed graham crackers, sugar, and butter in a bowl. Firmly press this mixture to the bottom of each liner.
03 -
Use another bowl to mix cream cheese, sugar, and sour cream until creamy. Stir in the eggs, zest, lemon juice, and vanilla until smooth.
04 -
Pour the creamy mixture over the crust so that each liner is about 2/3 full. Bake for 20-25 minutes, or until the centers are just set.
05 -
Once done, let the tray cool off. Pop the cheesecakes in the fridge for at least 2 hours before enjoying.
# Notes:
01 -
Add whipped cream and a lemon slice for a fun finishing touch
02 -
Store these little cheesecakes in the fridge; they'll stay good overnight
03 -
Start with half the lemon juice if you'd like a gentler citrus taste