Creamy Mini Lemon Cheesecakes for a Tangy Delight

Enjoy these Mini Lemon Cheesecakes bursting with tangy flavor for a delightful dessert experience.

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Prep Time 15

Cook Time 30

Chilling Time 2

Total Time 2 45

Servings: 12 cheesecakes

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Crust

1 cup Graham Cracker Crumbs Substitute with digestive biscuits for a different taste.
5 tablespoons Melted Butter Use coconut oil for a dairy-free option.

Filling

16 oz Cream Cheese Ensure it's softened for a smooth texture.
0.5 cup Sugar Can be substituted with a sweetener like honey.
2 large Eggs Acts as a binding agent.
0.25 cup Sour Cream Greek yogurt can be used as a substitute.
2 tablespoons Lemon Juice Provides the tangy flavor.
1 teaspoon Lemon Zest Can be swapped with lime zest.
1 teaspoon Vanilla Extract Adds depth to the flavor profile.

Equipment

Muffin tin
Mixing Bowl
Electric mixer

Method

Preheat your oven to 325°F (163°C) and prepare a muffin tin with paper liners.
Combine graham cracker crumbs with melted butter and press into the muffin cups for the crust.
Bake the crusts for about 8 minutes, then cool slightly.
Beat softened cream cheese and sugar until smooth.
Add eggs one at a time, blending after each addition, then incorporate sour cream, lemon juice, lemon zest, and vanilla.
Fill each muffin cup with the cheesecake filling.
Bake for 18-20 minutes until centers are set but jiggly.
Cool for 10 minutes in the tin, then transfer to a wire rack and chill for at least 2 hours.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 70mgSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 40mg

Notes

Ensure cream cheese is at room temperature to avoid lumps. Refrigerate for optimal flavor and texture before serving.

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