Muffin tin cheesecakes flavored with fresh lemon juice and zest. These mini lemon cheesecakes are perfect for spring holidays, bridal showers, and brunch!
Mini Lemon Cheesecakes
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- For the crust
- 6 tbsp. unsalted butter, melted
- 1 c. graham cracker crumbs
- 2 tbsp. granulated sugar
- pinch salt
- For the filling:
- 12 oz. ( 1 1/2 blocks) original cream cheese, room temperature
- 2/3 c. granulated sugar
- 2 tbsp. all-purpose flour
- 1/2 c. sour cream OR ricotta, room temperature
- 1 1/2 tsp. vanilla extract
- 1/4 c. fresh lemon juice
- Zest of 2 lemons
- 2 large eggs, room temperature
- Preheat oven to 325 degrees. Line a standard size muffin tin with 12 paper liners, set aside.
- In a small mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix until the crumbs are moist.
- Scoop 1 1/2 tablespoons of the graham mixture into the bottom of each liner. Press to create a firm, even crust. Bake for 6-8 minutes, then remove and allow to cool.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar and flour. Beat on medium speed for 3 minutes until smooth.
- With mixing speed on low, gradually add the sour cream, vanilla, lemon juice and zest. Beat for 2 minutes on medium speed.
- Add eggs one at a time, mixing well after each addition. Beat for an additional minute on medium speed.
- Divide the batter between the 12 muffin liners. They will be full, just make sure they have at least 1/8 inch of liner showing. Tap the pan on the counter 3 times. Place into the oven and bake for 24-26 minutes. They will still look moist in the center but will set as they cool. Crack the door to the oven and allow the cheesecakes to rest for 10 minutes before transferring the pan to a wire rack to cool completely. Chill in the refrigerator for at least an hour before serving.
- Top with freshly grated lemon zest, homemade lemon curd, a slice of lemon, or fresh fruit for garnish.