Mini Lemon Cheesecakes
Source: Found on Pinterest
Made for Mark's 65th birthday, August 2023
Mark loves everything lemon!
Ingredients
Graham Cracker Crust
- 2-2/3 c. graham cracker crumbs
- 1/3 c. white sugar
- 2/3 c. butter, melted
Lemon Cheesecakes
- 24 oz. cream cheese, room temperature (not light)
- 1¼ c. sugar
- 3 eggs, room temperature
- 2 Tbls. lemon zest
- 3 Tbls. fresh lemon juice (use zest)
- 1 t. vanilla
Lemon Glaze
- 1 c. white sugar
- 2 eggs, room temperature
- ¼ c. fresh lemon juice (use zest)
- 3 Tbls. lemon zest
- 6 Tbls. butter, melted
Instructions
Preheat oven to 350 degrees. Add 24 foil cupcake liners to muffin pans.
Crust: In a medium bowl, mix graham crackers, sugar and butter with a fork until combined. Press graham cracker crust mixture into the bottom of the muffin pan.
Place muffin pans in oven at 350 degrees for 5 minutes; remove and set aside.
Lemon Cheesecakes: In a large bowl, beat cream cheese on medium speed until creamy. Add in sugar and beat until smooth. Add whisked eggs to cream cheese mixture and beat on low speed until combined. Stir in lemon juice, lemon zest, and vanilla until blended. Do not overmix.
Scoop cheesecake filling evenly into prepared muffin pans.
Bake at 350 degrees for 16-18 minutes. Cheesecake will be done when the center is still a bit wobbly.
Remove from oven and let cool for 1 hour in pan.
Remove cheesecakes from pan and place in a container(s) and cover. Place container(s) in the refrigerator and chill for 4 hours, or overnight.
Lemon Glaze (Make ahead of time): In a small saucepan, whisk eggs, sugar, lemon juice, and lemon zest until well combined. Add butter to pan, stirring constantly. Mixture will thicken and will be done when glaze sticks to the back of a spoon.
Remove from pan, pour into a small, heat-safe bowl, and let cool for 15 minutes.
Cover bowl and place in the refrigerator until cold, or overnight.
Add glaze to each mini cheesecake and enjoy.
NOTE: Store mini cheesecakes, covered in refrigerator. Will keep for 3-4 days.