Description
Delightful Lemon Cheesecake Cupcakes that combine creamy cheesecake, tangy lemon zest, and a crunchy graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners.
- In a bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press into the bottom of each cupcake liner to form the crust. Bake for 5–7 minutes and let cool.
- In a mixing bowl, beat cream cheese until smooth, then add ½ cup sugar, mixing well. Add eggs one at a time, followed by vanilla extract, lemon zest, and lemon juice. Mix until combined.
- Fill each liner with the cheesecake mixture about three-quarters full.
- Bake for 18–20 minutes until edges are firm but centers are slightly jiggly. Cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before serving.
Notes
For a fancy finish, top with whipped cream and a sprinkle of lemon zest before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon cheesecake, cupcakes, dessert, baking, sweet treats