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Mini desserts have become a beloved staple at gatherings and celebrations, capturing the hearts of dessert lovers everywhere. Their charm lies in their bite-sized portions, making them perfect for sampling at parties, potlucks, or simply as a sweet treat after dinner. Among the myriad of mini dessert options, mini lemon cheesecakes stand out for their refreshing and zesty flavor that tantalizes the taste buds. These delightful treats offer the perfect balance of creamy richness and tartness, ensuring that each bite is a burst of sunshine.

Mini Lemon Cheesecakes

Discover the joy of baking with these delicious mini lemon cheesecakes! Perfect for gatherings or as a sweet treat, these bite-sized delights feature a creamy filling that balances zesty lemon flavor with a buttery graham cracker crust. Easy to make and impressively tasty, they are sure to be a hit at any event. With minimal ingredients and simple steps, even novice bakers can create these refreshing treats. Enjoy them topped with whipped cream or fresh berries for an elegant touch!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1/4 cup sour cream

Zest of 1 lemon

1/4 cup fresh lemon juice

1 tsp vanilla extract

For the lemon topping:

1 cup whipped cream (store-bought or homemade)

Lemon slices and zest for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners to make removing the cheesecakes easier.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner in the muffin tin, packing it tightly. Bake for 8-10 minutes or until lightly golden. Set aside to cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, continuing to beat until fully incorporated.

        Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream, lemon zest, lemon juice, and vanilla extract until everything is well combined and smooth.

          Fill the Cups: Pour the cheesecake filling over the cooled crusts, filling each liner about 2/3 full. Tap the muffin tin lightly on the counter to remove any air bubbles.

            Bake: Bake in the preheated oven for about 18-20 minutes or until the centers are set but still slightly jiggly. They will firm up as they cool.

              Cool and Chill: Allow the cheesecakes to cool in the pan for about 20 minutes, then transfer them to the refrigerator to chill for at least 2 hours (or overnight for the best texture).

                Serve: Just before serving, top each mini cheesecake with a dollop of whipped cream and garnish with lemon slices and additional lemon zest for a fresh finish.

                  Prep Time: 30 minutes | Total Time: 3 hours (including chilling) | Servings: 12