Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a 12-cup mini muffin tin with mini muffin liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the crumbs are evenly moistened and resemble wet sand.1.5 cups graham cracker crumbs, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Spoon about 1 tablespoon of the crumb mixture into each mini muffin liner. Press the crumbs firmly into the bottom of each liner to form an even crust. You can use the back of a spoon or a small tamper to compact them.
- Place the mini muffin tin in the preheated oven and bake for 8-10 minutes, until the crusts are lightly golden and fragrant. Remove from the oven and let them cool completely on a wire rack while you prepare the filling.
- In a large bowl, beat the softened cream cheese with the remaining ¾ cup of granulated sugar using an electric mixer (stand mixer or hand mixer) on medium speed until smooth and creamy, with no lumps. Be sure to scrape down the sides of the bowl as needed.16 ounces cream cheese, 0.75 cup granulated sugar
- Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Do not overmix once the eggs are added.2 large eggs
- Stir in the sour cream, fresh lemon juice, lemon zest, vanilla extract, and pinch of salt. Mix on low speed until just combined and the filling is smooth and homogenous. Again, avoid overmixing at this stage.0.25 cup sour cream, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 0.5 teaspoon vanilla extract, 1 pinch salt
- Spoon the cheesecake filling evenly over the cooled crusts in the mini muffin liners, filling each one about two-thirds full.
- Carefully place the muffin tin back into the preheated oven. Bake for 15-20 minutes, or until the edges are set and the centers are just slightly jiggly. They will continue to set as they cool.
- Remove the mini cheesecakes from the oven and let them cool in the muffin tin on a wire rack for about 10-15 minutes. Then, carefully remove them from the tin and place them directly on the wire rack to cool completely.
- Once completely cool, cover the mini cheesecakes and refrigerate them for at least 2-3 hours, or preferably overnight, to allow them to fully set and develop their flavor.
- Before serving, decorate your Bright Creamy Lemon Mini Cheesecakes with your favorite toppings!fresh berries, whipped cream, lemon curd, mint leaves
Notes
Keep refrigerated for up to 3-4 days. Can be frozen for up to 1 month.
