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Mini Lemon Cheesecakes a Bite Sized Burst of Sunshine

A delicious Mini Lemon Cheesecakes a Bite Sized Burst of Sunshine recipe that will impress your family and friends
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 tsp vanilla extract
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
Lemon Glaze
  • 1 cup confectioners' sugar
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Thin lemon slices for garnish optional

Method
 

Prepare Crusts
  1. Preheat oven to 325°F and line muffin tin with paper liners
  2. Combine graham crumbs, sugar, and melted butter
  3. Press 1 heaping tablespoon into each liner, using a glass to compact
  4. Bake for 5 minutes, then cool while preparing filling
Make Filling
  1. Beat cream cheese until completely smooth
  2. Add sugar and beat until combined
  3. Add eggs one at a time, beating just until incorporated
  4. Mix in sour cream, flour, and vanilla
  5. Stir in lemon zest and juice by hand until just combined
  6. Divide filling among crusts, filling almost to top
Bake and Cool
  1. Bake for 18-22 minutes until edges are set but centers still jiggle slightly
  2. Cool in pan for 30 minutes, then transfer to refrigerator
  3. Chill for at least 4 hours or overnight before glazing
Glaze and Serve
  1. Whisk together confectioners' sugar, lemon juice, and zest
  2. Adjust consistency with more sugar or juice as needed
  3. Drizzle over chilled cheesecakes
  4. Garnish with thin lemon slices if desired
  5. Store refrigerated for up to 5 days

Notes

Enjoy your delicious creation!