Description
These delightful individual-sized lemon cheesecakes feature a buttery graham cracker crust topped with creamy, citrus-infused filling. Perfect for parties or portion control!
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons sugar
For the Filling:
- 16 oz cream cheese, softened
- â…” cup sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar. Press mixture into muffin cups.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
- Fill cups with cheesecake mixture. Bake 20-25 minutes until centers are almost set.
- Cool completely, then refrigerate for at least 2 hours.
Notes
- Bring cream cheese to room temperature for smooth mixing
- Don’t overbake – centers should still be slightly jiggly
- Can be stored in refrigerator for up to 5 days
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 285
- Sugar: 18g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 25g
- Protein: 4g
- Cholesterol: 85mg