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Before we jump into the preparation steps, it’s essential to understand the key ingredients that bring this recipe to life. Each component plays a vital role in achieving the perfect balance of flavor and texture in your mini cheesecakes.

Mini Lemon Cheesecakes

Indulge in the delightful taste of Zesty Mini Lemon Cheesecakes, the perfect dessert for any occasion! These bite-sized treats combine creamy cheesecake with refreshing lemon zest, creating a flavor balance that is sure to impress family and friends. With a simple recipe, even novice bakers can craft these beautiful mini cheesecakes easily. Whether for a summer gathering or a sweet treat at home, these are a must-try dessert that promises to brighten your day.
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (two 8 oz packages) cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

1/4 cup fresh lemon juice (about 2 juicy lemons)

Zest of 1 lemon

2 large eggs

1 teaspoon vanilla extract

For the Topping:

Whipped cream (optional)

Lemon zest for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated and have a wet sand-like consistency.

      Form the Crust: Evenly distribute the mixture into the bottom of each muffin cup, pressing it firmly to create a compact crust. Bake in the preheated oven for 5-7 minutes, then remove and let cool.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or a stand mixer. Gradually add the granulated sugar and continue to mix until creamy and well combined.

          Add Remaining Ingredients: Add sour cream, lemon juice, lemon zest, eggs, and vanilla extract. Mix on low speed until everything is just combined and smooth, taking care not to over-mix.

            Fill the Cups: Pour the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.

              Bake: Bake the mini cheesecakes for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly. They will firm up as they cool.

                Cool & Chill: Remove from the oven and let cool in the pan for about 10 minutes. Transfer the muffin pan to the refrigerator and let chill for at least 2 hours or until completely set.

                  Serve: Once chilled, carefully remove the mini cheesecakes from the muffin pan. Top with a dollop of whipped cream and a sprinkle of lemon zest, if desired.

                    Enjoy: Serve the mini lemon cheesecakes chilled and enjoy a burst of fresh, zesty flavor!

                      Prep Time: 20 mins | Total Time: 3 hours | Servings: 12