Mini Lemon Cheesecakes

Mini Lemon Cheesecakes

Ingredients:

For the Lemon Cheesecakes:

  • 24 oz cream cheese, room temperature
  • 1¼ cup sugar
  • 3 eggs, room temperature
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 tsp vanilla

For the Crust:

  • 2⅔ cups graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup butter, melted

For the Lemon Glaze:

  • 1 cup sugar
  • 2 eggs, room temperature
  • ¼ cup lemon juice
  • 3 tbsp lemon zest
  • 6 tbsp butter, melted

Directions:

  1. Preheat oven to 350°F and prepare a muffin pan with cupcake liners or non-stick cooking spray.
  2. For the Crust:
    1. Mix graham cracker crumbs, sugar, and butter.
    2. Press into the bottom of the muffin pan and bake for 5 minutes.
    3. Remove and set aside.
  3. For the Cheesecakes:
    1. Beat cream cheese and sugar until smooth.
    2. Add eggs, lemon juice, zest, and vanilla, blending well.
    3. Scoop into the muffin pan over the crust.
    4. Bake for 16-18 minutes until the center is slightly wobbly.
    5. Cool for 1 hour, then refrigerate for 4 hours or overnight.
  4. For the Glaze:
    1. Whisk eggs, sugar, lemon juice, and zest in a saucepan.
    2. Add butter, cook until thickened.
    3. Cool for 15 minutes, then refrigerate.
    4. Add glaze to chilled cheesecakes before serving.

Prep Time: 30 minutes | Cooking Time: 23 minutes | Total Time: 53 minutes + chilling
Kcal: Not provided | Servings: 24