Mini Lemon Cheesecake Bites
Mini Lemon Cheesecake Bites
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Garnish (Optional)
- 1/2 cup fresh raspberries
- 2 lemon slices, thinly sliced
Instructions
- 1
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
⏱️ 5 min
- 3
Press about 1 1/2 tablespoons of the crust mixture into the bottom of each muffin liner. Use the back of a spoon or a small glass to compact it firmly. Bake for 5 minutes.
⏱️ 10 min•🌡️ 325
- 4
While the crust bakes, prepare the filling. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 5
Gradually add 3/4 cup granulated sugar to the cream cheese, beating until fully incorporated and smooth.
⏱️ 2 min
- 6
Beat in the eggs one at a time, mixing well after each addition until just combined. Do not overmix.
⏱️ 2 min
- 7
Stir in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
⏱️ 1 min
- 8
Pour the cheesecake filling evenly over the baked crusts in the muffin tin, filling each liner about two-thirds full.
⏱️ 2 min
- 9
Bake for 15-18 minutes, or until the edges are set but the centers still jiggle slightly. Do not overbake.
⏱️ 18 min•🌡️ 325
- 10
Remove from the oven and let cool in the muffin tin on a wire rack for 30 minutes. Then, transfer to the refrigerator to chill for at least 2 hours, or until thoroughly set.
⏱️ 150 min
- 11
Once chilled, carefully remove the cheesecake bites from the muffin liners. Garnish with fresh raspberries and thin lemon slices, if desired, before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Lemon Cheesecake Bites
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Garnish (Optional)
- 1/2 cup fresh raspberries
- 2 lemon slices, thinly sliced
Instructions
- 1
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
⏱️ 5 min - 3
Press about 1 1/2 tablespoons of the crust mixture into the bottom of each muffin liner. Use the back of a spoon or a small glass to compact it firmly. Bake for 5 minutes.
⏱️ 10 min•🌡️ 325 - 4
While the crust bakes, prepare the filling. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 5
Gradually add 3/4 cup granulated sugar to the cream cheese, beating until fully incorporated and smooth.
⏱️ 2 min - 6
Beat in the eggs one at a time, mixing well after each addition until just combined. Do not overmix.
⏱️ 2 min - 7
Stir in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
⏱️ 1 min - 8
Pour the cheesecake filling evenly over the baked crusts in the muffin tin, filling each liner about two-thirds full.
⏱️ 2 min - 9
Bake for 15-18 minutes, or until the edges are set but the centers still jiggle slightly. Do not overbake.
⏱️ 18 min•🌡️ 325 - 10
Remove from the oven and let cool in the muffin tin on a wire rack for 30 minutes. Then, transfer to the refrigerator to chill for at least 2 hours, or until thoroughly set.
⏱️ 150 min - 11
Once chilled, carefully remove the cheesecake bites from the muffin liners. Garnish with fresh raspberries and thin lemon slices, if desired, before serving.
⏱️ 5 min