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Explore the delightful world of desserts with our Zesty Mini Lemon Cheesecakes, a perfect blend of creamy texture and refreshing citrus flavor. These bite-sized treats are not only visually appealing but also tantalizingly delicious, making them an instant favorite for any occasion. Whether you are hosting a party, attending a family gathering, or simply indulging in a sweet craving, these mini cheesecakes are sure to impress your guests and leave your taste buds dancing with joy.

Mini Lemon Cheesecakes

Indulge in a burst of flavor with our Zesty Mini Lemon Cheesecakes! These bite-sized delights perfectly balance creamy cheesecake and refreshing lemon, making them the ideal dessert for parties or casual gatherings. With a crunchy graham cracker crust and fresh lemon zest, they are both visually appealing and delicious. Easy to make and even easier to enjoy, these mini treats are sure to impress your guests. #MiniCheesecakes #LemonDesserts #Baking #DessertRecipes #SweetTreats
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Ingredients
  

1 cup graham cracker crumbs

2 tablespoons granulated sugar

1/4 cup unsalted butter, melted

16 oz cream cheese, softened

3/4 cup powdered sugar

2 large eggs

1/4 cup sour cream

Zest of 2 lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Fresh lemon slices and whipped cream for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.

      Form the Crust: Line a mini muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form a crust.

        Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar, mixing until fully combined.

          Add Eggs and Flavorings: Add the eggs, one at a time, mixing well after each addition. Then add the sour cream, lemon zest, lemon juice, and vanilla extract, mixing until light and fluffy.

            Fill the Cups: Spoon the cheesecake filling over the prepared crusts, filling each cup about 3/4 full.

              Bake: Bake in the preheated oven for 18-20 minutes or until the cheesecakes are set but a little jiggly in the center.

                Cool: Remove from the oven and let them cool at room temperature for 15 minutes. Then transfer them to the refrigerator to chill for at least 2 hours.

                  Serve: Once chilled, remove from the refrigerator. Garnish with fresh lemon slices and a dollop of whipped cream if desired before serving.

                    Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 24 mini cheesecakes