These Mini Lemon Cheesecake Cups are a delightful blend of creamy lemon filling and a buttery graham cracker crust, perfect for any occasion.

Scale

1 cup graham cracker crumbs

3 tablespoon melted butter

2 tablespoon sugar

8 oz cream cheese

softened

½ cup powdered sugar

¼ cup lemon juice

1 teaspoon lemon zest

½ teaspoon vanilla extract

½ cup heavy whipping cream

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, combine graham cracker crumbs, melted butter, and sugar until moistened.
Press the mixture evenly into the bottom of each muffin liner to form the crust.
In a separate bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Spoon the filling into the prepared crusts, smoothing the tops.
Bake for 25-30 minutes, then let cool to room temperature before refrigerating for at least 2 hours.
Serve chilled and enjoy your Mini Lemon Cheesecake Cups!

For an extra lemony flavor, consider adding more lemon zest to the filling. Chill them overnight for best results.

Keywords: Mini Lemon Cheesecake Cups, cheesecake, dessert, lemon, easy recipe