Mini Lemon Cheesecakes
Servings 18 mini cheesecakes
Ingredients
Graham Cracker Crust
- 8-9 graham crackers or 1 cup graham cracker crumbs
- 1 stick unsalted butter melted
Lemon Cheesecake Filling
- 16 ounces cream cheese softened
- ¾ cup sugar plus 1 tablespoon
- pinch of salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest about 1 lemon
- 2 tablespoons lemon juice about 1 lemon
- 2 large eggs at room temperature
Instructions
- Preheat the oven to 325°F. Grease mini-muffin pan.
- In a food processor, place graham crackers and pulse until fine. Add melted butter and combine. Press 1 tablespoon of the mixture into the bottom of each cavity.
- Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt, vanilla, zest and lemon juice. Beat in the eggs one at a time.
- Fill each cavity spot with cream cheese filling.
- Bake for 23-25 minutes until filling is set.
- Allow to cool in pan for 10 minutes then place entire cupcake pan in fridge for at least 2 hours before removing bites and serving.
Notes
This recipe makes 18 mini muffins or 36 mega-mini muffins, depending on which type of pan you use.
Nutrition
Serving: 2cheesecake bites | Calories: 207kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 130mg | Sugar: 11g
