Lemon Cheesecake Bites
These Lemon Cheesecake Bites are the perfect mini dessert! Here are 7 reasons you'll love this easy recipe: they are perfectly portioned, bursting with fresh citrus flavor, easy to make ahead, require minimal baking time, feature a buttery graham cracker crust, are great for parties, and are absolutely delicious.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 oz cream cheese softened
- 0.5 cup granulated sugar
- 2 large eggs
- 0.25 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 325°F (165°C) and line a 24-cup mini muffin pan with paper liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press about 1 teaspoon of the mixture into the bottom of each muffin liner.
- Bake the crusts for 5 minutes, then remove from the oven and let cool.
- In a large bowl, beat the softened cream cheese and 0.5 cup sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Spoon the cheesecake filling over the cooled crusts, filling each cup almost to the top.
- Bake for 15-18 minutes, or until the centers are set. Let cool completely in the pan, then refrigerate for at least 2 hours before serving.
Notes
Make sure your cream cheese is fully softened to room temperature to avoid lumps in your cheesecake filling.