Description
Bright, tangy, and indulgently creamy, these Lemon Cheesecake Bites are perfect for spring parties or bite-sized sweet cravings. They feature a buttery graham cracker crust, luscious lemon cheesecake filling, and a swirl of lemon curd on top—elegant yet easy to make!
Ingredients
1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
16 oz cream cheese, softened
0.5 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
0.25 cup sour cream
0.5 cup lemon curd
Instructions
1. Preheat your oven to 325°F. Line a mini muffin tin with paper liners or lightly grease each cup.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Spoon about a teaspoon into each mini muffin cup and press down firmly. Bake for 5 minutes and let cool.
3. Using a hand mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated. Stir in vanilla, lemon zest, lemon juice, and sour cream. Mix until smooth and creamy.
4. Spoon the filling into the prepared crusts, filling each cup almost to the top. Dollop a small amount of lemon curd on top and swirl gently with a toothpick.
5. Bake for 15–18 minutes, or until centers are set and barely jiggle. Let them cool in the tin, then chill in the refrigerator for at least 2 hours before serving.
Notes
Use room temperature cream cheese for a smoother batter.
Do not overmix the batter to prevent air bubbles and cracking.
Let the bites cool completely before chilling to avoid condensation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 110
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon cheesecake, mini cheesecake, bite-size dessert