These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling.
Course Dessert
Cuisine American
Keyword mini lemon cheesecakes
Prep Time 30 minutesmins
Cook Time 20 minutesmins
Cooling Time 4 hourshrs
Total Time 4 hourshrs50 minutesmins
Servings 12mini cheesecakes
Author Danielle
Ingredients
For the crust:
6full sheets (90 grams) graham crackers (or 3/4 cup graham cracker crumbs)
3tablespoons(45 grams) butter, melted
2tablespoons(25 grams) granulated sugar
For the lemon cheesecake filling:
12ouncesbrick-style cream cheese, softened to room temperature
1/2cup(100 grams) granulated sugar
3tablespoons(45 ml) fresh lemon juice
Zest of one lemon
1teaspoonpure vanilla extract
1large egg, room temperature
1large egg yolk, room temperature
Instructions
To 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. If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
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, making sure to press each one down firmly into one even layer.
Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
To make the cheesecake filling:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.
Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven.
Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!
Notes
To store: Mini cheesecakes may be refrigerated for 3-4 days in an airtight container.To freeze: You may also freeze these for up to 3 months, thaw overnight in the refrigerator.