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Lemon Cheesecake by 30Seconds Food
Desserts
June 07, 2021
INTRO
Course: Brunch, Dessert
Cuisine: American
Keyword: Cheesecake, Lemon Cheesecake, Lemon Dessert, Mini Lemon cheesecakes
Servings: 24
Ingredients
For the Lemon Cheesecakes
- 24 oz cream cheese, room temperature
- 1¼ cup sugar
- 3 eggs, room temperature
- 2 tbsp lemon zest
- 3 tbsp lemon juice
- 1 tsp vanilla
For the Crust
- 2⅔ cups graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
For the Lemon Glaze
- 1 cup sugar
- 2 eggs, room temperature
- ¼ cup lemon juice
- 3 tbsp lemon zest
- 6 tbsp butter, melted
Instructions
- Preheat oven to 350° and add cupcake liners to muffin pan, or with a non-stick cooking spray.
For the Crust
- In a medium bowl, mix graham crackers, sugar and butter with a fork until combined.
- Press graham cracker crust mixture into the bottom of the muffin pan.
- Place muffin pan in oven for 5 minutes, remove and set aside.
For the Lemon Cheesecakes
- In a large bowl, beat cream cheese on medium speed until creamy. Then, add in sugar and beat until smooth.
- Add whisked eggs to cream cheese mixture and beat on low speed until combined.
- Stir in lemon juice, lemon zest, and vanilla until blended.
- Scoop cheesecake filling evenly into prepared muffin pan.
- Bake at 350° for 16-18 minutes. Cheesecake will be done when the center is still a bit wobbly.
- Remove from oven and let cool for 1 hour.
- Remove cheesecakes from pan and place in a container and cover. Place container in the refrigerator and chill for 4 hours, or overnight.
For the Lemon Glaze
- In a small saucepan, whisk eggs, sugar, lemon juice, and lemon zest until well combined.
- Add butter to pan, stirring constantly. Mixture will thicken and will be done when glaze sticks to the back of a spoon.
- Remove from pan, pour into a small, heat-safe bowl, and let cool for 15 minutes.
- Cover bowl and place in the refrigerator until cold, or overnight.
- Add glaze to each mini cheesecake and enjoy.
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