Description
Delightful mini cheesecakes with a buttery graham cracker crust and a rich, lemon-infused filling, perfect for summer gatherings.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of mini cheesecake tins.
- Beat cream cheese until smooth. Gradually add powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until fully combined.
- Add eggs one at a time, mixing slowly until just incorporated.
- Pour the cream cheese mixture over the crust in the mini tins.
- Bake for 20-25 minutes or until set.
- Remove from the oven and let it cool, then chill in the refrigerator for at least 2 hours before serving.
Notes
For maximum flavor, use fresh lemon juice and zest. Chill the cheesecakes for at least 2 hours for best taste.
