Are You Looking For An Easy Cheesecake Recipe
We’ve got just the right mini lemon cheesecake recipe for you. Not only is it easy to make, it is also really yummy to eat. We think this is just the perfect size mini cheesecake recipe to serve to each guest too. Also, you can dress them up in your favorite cupcake liner that fits the season or your party. It’s winter outside so I decided to use these pretty flower liners. Or, you can make them in the muffin tin and gently pop them out and serve them plain or with a favorite fruit puree.
INGREDIENTS AND DIRECTIONS
1 cup crushed honey graham crackers
1/4 cup melted butter
2 tablespoons sugar
16 ounces softened cream cheese
2/3 cup sugar
2 tablespoons sour cream
1 tablespoon all purpose flour
zest of 1 lemon
juice of 1 lemon
Preheat oven to 350 degrees. Either lightly grease muffin tin with baking spray or pop in a cupcake liner. I chose the cupcake liner.
Crush the graham crackers into fine crumbs. In a small bowl, combine graham cracker crumbs, sugar and butter. Mix well with a fork or in the bag method like we used.
Using a small ice cream scoop, divide crust ingredients among cupcake liners. Press mixture flat using the bottom of a small cup. I used a pretty dainty cordial glass and that worked great; you don’t have to press very hard and it had a nice flat bottom and fit really well.
Bake crust for 5 minutes and then remove from the oven to cool.
Assemble you ingredients and begin by zesting one lemon (we made a double batch so I used two lemons). Cut the lemon in half (you get more juice this way) and squeeze the juice into a cup. Then, strain for seeds.
In a medium bowl, beat softened cream cheese until smooth. Add sugar, sour cream and flour. Mix to combine and then add both of your eggs and mix well, scraping the bowl as needed. Then, place the lemon juice into the cream cheese mixture as well. Mix carefully (it splatters) and then place the lemon zest into the mixture. Mix slowly just to combine.
Then, fill a plastic baggie with the cream cheese mixture, seal the bag, cut the tip off and you’re ready to fill the cupcake liners to the top of the muffin tin edges.
Gently tap the tray on your counter to settle any bubbles in the filling. Bake for 20 minutes at 450 degrees.
The center of the cheesecakes should be slightly jiggly. Remove from the oven and let cool on a wire rack for 1 – 2 hours before refrigerating. Don’t worry, your cheesecake will settle slowly. Then, chill for 2 – 4 hours.
Carefully remove cheesecakes from the tray and serve. These would be delish with whipped cream and your favorite fruit. Store chilled in an airtight container and they also freeze super well. This recipe made 12 mini cheesecakes from our cheesecake recipe.