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Zesty Delight Mini Lemon Cheesecakes are the perfect combination of creamy indulgence and refreshing citrus flavor. These delightful treats are not only visually appealing but also offer a burst of lemony goodness that tantalizes the taste buds. With their velvety texture and tangy notes, they strike the perfect balance between sweet and tart, making them an irresistible dessert option.

Mini Lemon Cheesecakes

Discover the delightful world of Zesty Delight Mini Lemon Cheesecakes! These charming bite-sized desserts offer a perfect blend of creamy richness and refreshing citrus flavor. With an easy-to-follow recipe, these mini treats not only impress visually but also tantalize your taste buds. Perfect for any occasion, these cheesecakes are versatile and allow for creative presentations. Whether it's for a gathering or a personal treat, indulge in their zesty goodness and enjoy the sweet experience!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1/4 cup sour cream

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1 tsp vanilla extract

For the Topping:

Whipped cream (optional)

Lemon slices or zest for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 325°F (160°C). Prepare a muffin tin by lining it with paper liners.

    Make the Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. The mixture should resemble wet sand. Press about 1 tablespoon of the mixture into the bottom of each muffin liner, using your fingers or the bottom of a tablespoon to create an even layer.

      Bake the Crust: Bake the crusts in the preheated oven for about 8-10 minutes, until slightly golden. Remove from the oven and let cool while you prepare the cheesecake filling.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add in the granulated sugar, mixing until well combined.

          Mix in Remaining Ingredients: Add the eggs one at a time, mixing well after each addition. Then add sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix until the batter is smooth and creamy, scraping down the sides of the bowl as needed.

            Fill the Muffin Liners: Pour the cheesecake filling over the crust in each muffin liner, filling them about 3/4 of the way full.

              Bake the Cheesecakes: Place the muffin tin back in the oven and bake for approximately 18-20 minutes, or until the centers are just set and a slight jiggle remains. They will firm up as they cool.

                Cool Down: Once done, remove the cheesecakes from the oven and let them cool in the tin for about 15 minutes. After that, transfer them to a wire rack to cool completely.

                  Chill: Once cooled, cover the cheesecakes with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to let the flavors meld and the cheesecakes firm up.

                    Serve: When ready to serve, top each mini cheesecake with a dollop of whipped cream and a slice of lemon or sprinkle a bit more lemon zest on top for an extra zing!

                      Prep Time: 20 min | Total Time: 3 hours (includes chilling time) | Servings: 12 mini cheesecakes