Description
Delightful mini lemon cheesecakes that are tangy and creamy, perfect for gatherings or a sweet treat at home.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
Instructions
- Mix graham cracker crumbs and melted butter until combined. This forms the crust.
- Press the mixture into the bottom of mini cheesecake tins firmly to create an even layer.
- Beat cream cheese until smooth in another bowl. Gradually add powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until fully combined.
- Add eggs one at a time, mixing slowly until just incorporated.
- Pour the cream cheese mixture over the crust in the mini tins evenly.
- Bake for 20-25 minutes or until set.
- Remove from the oven and let it cool. Chill in the refrigerator for at least 2 hours before serving.
Notes
For best results, ensure cream cheese is at room temperature before mixing. Consider adding a pinch of salt to balance flavors.