Description
Delightful lemon cheesecake bites that combine the bright flavor of lemon with creamy cheesecake, perfect for summer gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup butter, melted
- 1 cup graham cracker crumbs
- 2 large eggs
Instructions
- Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs with melted butter until well combined. Press into the bottom of a lightly greased mini muffin tin, forming a compact layer. Bake for about 8 minutes or until golden brown. Allow to cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Add sugar and eggs, one at a time, blending well. Finally, incorporate freshly squeezed lemon juice and vanilla extract until creamy.
- Spoon the filling into cooled crusts, filling each about three-quarters full. Bake for 15-20 minutes or until the center is just set.
- Let them cool completely in the pan, then transfer to the refrigerator to chill for a few hours.
- Once chilled, remove from the muffin tin and serve with a sprinkle of lemon zest or fresh berries on top.
Notes
Room temperature ingredients are ideal for smooth batter. Avoid overmixing and ensure to cool gradually to prevent cracks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cheesecake, lemon, dessert, summer treats, bite-sized desserts