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Mini Lemon Cheesecake Cups

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Tiny treats, huge flavor! These Mini Lemon Cheesecake Cups boast a golden, crunchy graham crust paired with a wonderfully tart yet sweet cream cheese filling.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar (for crust)
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 1 large egg
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Instructions

  1. Step 1: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar; mix until well combined. Press about 1 tablespoon of the mixture firmly into the bottom of each liner.
  2. Step 2: Bake the crusts for 5 minutes. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 300°F (150°C).
  3. Step 3: In a large bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Beat in the lemon juice, lemon zest, and vanilla bean paste until just combined.
  4. Step 4: Add the large egg and beat on low speed until just incorporated, being careful not to overmix to avoid adding too much air.
  5. Step 5: Divide the cheesecake filling evenly among the prepared crusts in the muffin tin, filling each cup about two-thirds full.
  6. Step 6: Bake for 18-22 minutes, or until the edges are set but the centers still have a slight jiggle. Let cool completely in the muffin tin on a wire rack, then refrigerate for at least 3-4 hours, or preferably overnight, before serving.

Notes

  • To keep your Mini Lemon Cheesecake Cups perfectly fresh, store them in an airtight container in the refrigerator for up to 3-4 days; they're even more delightful on day two!
  • These lemon cheesecake cups are best enjoyed cold straight from the fridge; reheating is not recommended as it will alter their delicate texture and refreshing chill.
  • Elevate these zesty bites with a dollop of fresh whipped cream and a sprinkle of extra lemon zest, or some vibrant fresh berries like raspberries or blueberries for a burst of color and complementary sweetness.
  • For that perfectly smooth and dense cheesecake texture without cracks, remember to beat the cream cheese and sugar until creamy first, then mix in the egg and lemon ingredients *just* until incorporated on low speed – overmixing introduces too much air, which is the enemy of a silky cheesecake!

Nutrition

Find it online: https://snackioo.com/mini-lemon-cheesecake-cups/