these Mini Lemon Cheesecakes feature an clean homemade graham cracker crust crowned with a clean and creamy lemon cheesecake filling.
course Dessert
cuisine American
keyword mini lemon cheesecakes
Prep Time 4 hours half-hour
cook dinner Time 20 mins
general Time 4 hours 50 minutes
Yields 12 mini cheesecakes
elements
For the crust:
6 complete-sheets (ninety grams) graham crackers (or three/four cup graham cracker crumbs)
three tablespoons (forty five grams) butter, melted
2 tablespoons (25 grams) granulated sugar
For the lemon cheesecake filling:
12 oz brick-style cream cheese softened to room temperature
half of cup (100 grams) granulated sugar
3 tablespoons (45 ml) sparkling lemon juice
Zest of 1 lemon
1 teaspoon pure vanilla extract
1 huge egg room temperature
1 massive egg yolk room temperature
commands
To make the crust:
Preheat oven to 325°F. Spray each hollow space of a 12-depend mini cheesecake pan properly with nonstick cooking spray and set aside. If the use of a ordinary 12-rely muffin pan, I propose lining every hollow space with cupcake liners for less difficult removal.
upload the graham crackers to a blender or food processor and process until you have best crumbs. Scoop the crumbs into a blending bowl, add the melted butter and sugar, and blend till the entirety is nicely mixed. frivolously distribute the combination between all 12 cavities within the mini cheesecake pan, ensuring to press each one down firmly into one even layer. Bake at 325°F for 5 mins, cast off from the oven, and set aside to chill. hold oven temperature at 325°F.
To make the cheesecake filling:
within the bowl of a stand mixer equipped with the paddle attachment, or in a massive blending bowl the usage of an electric mixer, beat the cream cheese till smooth. upload in the granulated sugar and blend until properly blended. add the lemon juice, lemon zest, and vanilla extract till properly blended. Scrape down the sides of the bowl if needed, then mix within the egg and egg yolk on low speed till just blended.
frivolously distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and go back to the oven. Bake at 325°F for 17-20 minutes or till the tops of the cheesecakes are set.
dispose of from the oven and allow to cool at room temperature for at least 1 hour. cowl tightly with plastic wrap and switch to the refrigerator to kick back for at least three-4 hours or overnight. once the cheesecakes are chilled, cast off them from the pan. pinnacle with whipped cream and fresh berries if favored, serve, and experience!
Recipe Notes
Prep time consists of four hours of cooling and chilling time.
