Mini Lemon Cheesecake Bites (Print Version)
Rich, creamy mini cheesecakes blend tangy lemon with smooth filling over a crisp graham cracker crust.
# Ingredients:
01 -
1 ¾ cups graham cracker crumbs
02 -
½ cup sugar
03 -
½ cup unsalted butter, melted
04 -
16 oz cream cheese, softened
05 -
½ cup sour cream
06 -
2 large eggs
07 -
1 cup lemon juice
08 -
1 tsp vanilla extract
09 -
Zest of 1 lemon
# Steps:
01 -
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
02 -
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of each liner.
03 -
In another bowl, beat the cream cheese, sour cream, and sugar until smooth. Add eggs, lemon juice, vanilla extract, and lemon zest, mixing until well incorporated.
04 -
Pour the batter over the crust in each liner, filling them about 2/3 full.
05 -
Bake for about 20-25 minutes, or until the centers look set. Remove from the oven and let cool.
06 -
Chill in the refrigerator for at least 2 hours before serving.