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Mini cheesecakes have surged in popularity in recent years, captivating dessert lovers with their delightful flavors and charming presentation. These bite-sized treats offer the indulgence of traditional cheesecake with the added benefit of being perfectly portioned. Among the myriad of flavors to choose from, Zesty Delight Mini Lemon Cheesecakes stand out due to their refreshing and tangy profile, making them an ideal dessert for any occasion, whether it’s a summer picnic or a cozy family gathering.

Mini Lemon Cheesecakes

Discover the joy of baking with these Zesty Delight Mini Lemon Cheesecakes! Perfectly portioned, these refreshing treats combine rich cream cheese with tangy lemon flavors for a delightful dessert experience. Ideal for any occasion, each mini cheesecake features a buttery graham cracker crust and a creamy, zesty filling topped with lemon zest and whipped cream. Easy to make and beautifully presented, these are sure to impress at family gatherings or summer picnics! Enjoy a burst of citrusy goodness in every bite.
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

3/4 cup powdered sugar

1/4 cup sour cream

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

2 large eggs

1 teaspoon vanilla extract

Fresh berries and mint leaves for garnish (optional)

Instructions
 

Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.

    Form the crust: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or spray lightly with cooking spray. Spoon about 1 tablespoon of the graham cracker mixture into the bottom of each liner and press down gently to form an even layer. Bake for 5 minutes and then allow to cool.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, mixing until fully incorporated.

        Add flavors: Add the sour cream, lemon juice, lemon zest, eggs, and vanilla extract to the cream cheese mixture. Beat until smooth and creamy, ensuring there are no lumps.

          Fill the liners: Spoon the cheesecake mixture evenly into each muffin liner, filling them about 3/4 full.

            Bake: Place the filled muffin tin in the oven and bake for 18-20 minutes, or until the edges are set and the center has a slight jiggle.

              Cool: Remove from the oven and allow to cool in the pan for about 10 minutes. Then, transfer the cheesecakes to a wire rack to cool completely.

                Chill: Once cooled, refrigerate for at least 2 hours or overnight to fully set and chill the cheesecakes.

                  Serve: Carefully peel away the paper liners before serving. Top with fresh berries and mint leaves if desired for an extra touch!

                    Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 12 mini cheesecakes