Mini Lemon Cheesecakes have a creamy lemon cheesecake filling and an easy homemade graham cracker crust.
INGREDIENTS
SERVINGS: 12 MINI CHEESECAKESFOR THE CRUST:– 6 full sheets (90 grams) graham crackers (or 3/4 cup graham cracker crumbs)– 3 tablespoons (45 grams) butter , melted– 2 tablespoons (25 grams) granulated sugarFOR THE LEMON CHEESECAKE FILLING:– 12 ounces brick-style cream cheese , softened to room temperature– 1/2 cup (100 grams) granulated sugar– 3 tablespoons (45 ml) fresh lemon juice– Zest of one lemon– 1 teaspoon pure vanilla extract– 1 large egg , room temperature– 1 large egg yolk , room temperature
INSTRUCTIONS
Preheat oven to 325°F. Spray each 12-count mini cheesecake pan cavity with nonstick cooking spray. Cupcake liners make 12-count muffin pan removal easier.
1
Mix graham crackers into fine crumbs. Mix crumbs, melted butter, and sugar in a bowl. Press the mixture into all 12 mini cheesecake pan cavities for an even layer.
2
Let cool from 325°F oven after 5 minutes. Keep oven at 325°F.
3
Mix cream cheese in a stand mixer with the paddle attachment or a large electric mixer bowl until smooth. Add granulated sugar. Mix lemon juice, zest, and vanilla. Scrape bowl sides and slowly mix egg and yolk.
4
Pour cheesecake filling into 12 mini cheesecake or muffin pan cavities and bake.Bake cheesecake tops 17–20 minutes at 325°F to set.
5
Cool 1 hour at room temp after baking. Wrap in plastic and chill 3–4 hours or overnight. Remove cheesecakes from pan after chilling. Fresh berries, whipped cream!