Mini Lemon Cheesecake
Mini lemon cheesecake recipe. Super rich, creamy, and citrusy cheesecake, in a cute mini size. Make yours today.
Servings: 12 people
Ingredients
Crust:
- 3/4 cup graham cracker crumbs 7 graham crackers
- 1 tablespoon brown sugar packed
- 3 tablespoons unsalted butter melted
Filling:
- 12 oz (350 grams) cream cheese room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 3 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
Toppings:
- Blueberry
- Raspberry
- Lemon slices
Instructions
- Mix well. Divide the crumb mixture among the 12 soufflé baking cups and press it firmly into the bottom. Refrigerate the crust while you preheat the oven to 350°F (176°C).
- Attach the metal blade to your food processor and pulse the cream cheese until smooth, scraping down the sides of the bowl with a spatula as needed. Add the sugar and pulse again until well combined. Next, add the sour cream and lemon zest, and pulse until smooth.
- Add 1 egg at a time, pulsing until combined. Finally, add the vanilla extract and lemon juice. Scrape down the sides of the bowl and pulse a few more times until smooth.
- Remove the baking cups from the refrigerator and place them in a muffin pan. Carefully scoop the filling mixture into the baking cups.
- Bake for 20-22 minutes, or until the centers are firm. Remove the cupcakes from the muffin pan and let them cool completely on a cooling rack.
- Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Garnish with fruit toppings just before serving.
Notes
I used the 3.25 oz soufflé paper baking cups.
Nutrition
Serving: 12people | Calories: 207kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 145mg | Sugar: 11g