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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes: Creamy Bites of Sunshine Delight

Mini Lemon Cheesecakes are creamy, zesty delights perfect for any occasion.
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling Time 2 hours
Total Time 2 hours 48 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free option.
  • 5 tbsp Melted Butter Coconut oil can be used as a dairy-free alternative.
For the Filling
  • 16 oz Cream Cheese Ensure it’s softened; consider vegan alternatives for a dairy-free option.
  • 0.5 cup Sugar Opt for a sugar substitute for a lower-sugar version.
  • 2 large Eggs Consider flax eggs or other substitutes for egg-free alternatives.
  • 0.25 cup Sour Cream Can be substituted with Greek yogurt or a dairy-free option.
  • 2 tbsp Lemon Juice Using freshly squeezed is preferred.
  • 1 tsp Lemon Zest Intensifies the lemon flavor.
  • 1 tsp Vanilla Extract Use pure vanilla extract for the best results.

Equipment

  • muffin tin
  • Mixing bowl
  • hand mixer

Method
 

Step-by-Step Instructions for Mini Lemon Cheesecakes
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. Combine graham cracker crumbs with melted butter in a medium bowl. Press the mixture into the bottom of each muffin cup.
  3. Bake the crusts for about 8 minutes, then cool slightly.
  4. Beat the softened cream cheese and sugar together until smooth and creamy.
  5. Add the eggs one at a time, mixing well after each. Then add sour cream, lemon juice, lemon zest, vanilla extract, and a pinch of salt.
  6. Carefully fill each mini crust with the cheesecake filling, stopping just below the top.
  7. Bake the cheesecakes for 18-20 minutes until set around the edges but slightly jiggly in the center.
  8. Let the cheesecakes cool for about 10 minutes in the muffin tin, then transfer to a wire rack to cool completely.
  9. Refrigerate the cheesecakes for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 5IUVitamin C: 1mgCalcium: 50mgIron: 0.2mg

Notes

Customize with toppings like fresh fruits or a light dusting of powdered sugar. Use quality ingredients for the best flavor.

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