Description
Crisp graham cracker crusts filled with zesty lemon-infused cheesecake. A light, creamy, and crowd-pleasing dessert perfect for any occasion, made with pantry staples and fresh lemon flavor.
Ingredients
Graham cracker crumbs, 1 ½ cups (about 10 graham crackers)
Granulated sugar, 6 tablespoons, divided
Unsalted butter, melted, 6 tablespoons
Cream cheese, softened, 2 packages (8 oz each) (full-fat recommended)
Large eggs, 2, room temperature
Lemon zest, 2 teaspoons (from 2 medium lemons)
Lemon juice, 2 tablespoons, freshly squeezed
Vanilla extract, 1 teaspoon
Instructions
Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
In a bowl, combine graham cracker crumbs, 4 tablespoons granulated sugar, and melted butter. Mix until a crumbly dough forms.
Pack 1 tablespoon of crust mixture into each muffin liner, pressing evenly. Set aside.
In a separate bowl, beat cream cheese until smooth. Add remaining 2 tablespoons sugar and mix until fluffy.
Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract until fully combined.
Divide filling equally among prepared cups, filling each 2/3 full. Tap tin gently on the counter to remove air bubbles.
Bake for 18-22 minutes or until edges are lightly golden and centers barely tremble. Cool completely, then refrigerate for at least 2 hours before serving.
Notes
For best results, use full-fat cream cheese and room-temperature eggs.
Chill cups for at least 2 hours to firm up the filling.
Top with a dusting of powdered sugar or a fresh lemon slice before serving.
Store covered in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg