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