These mini cheesecakes are infused with a burst of lemon to give them a fresh, summery flavor!
For the crust:
- 3 graham cracker sheets
- 1 1/2 tablespoons melted butter
- 1 teaspoon granulated sugar
For the cheesecake:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon Nielsen-Massey lemon extract
- 1/4 teaspoon Nielsen-Massey vanilla extract.
- Preheat oven to 325°F. Line 6 muffin cups with cupcake liners.
- Remove the cream cheese and eggs from the refrigerator and let them come to room temperature.
- Add the graham crackers to a food processor fitted with a standard blade and pulse until crumbled. Add the butter and sugar then mix until combined. Divide the mixture between the 6 muffin cups and press into the bottom of each cup. Bake for 8 minutes. Remove from oven and let cool.
- While the crusts are baking, add the cream cheese and sugar to the bowl of a stand mixer and beat on low until combined and smooth. Add the extracts and beat again on low until combined. Add the egg, mixing on low speed until just blended.
- Spoon the cheesecake mixture into the muffin cups, filling nearly to the top. Try to divide as evenly as possible to ensure consistent baking.
- Bake for 20-25 minutes. Remove from oven and let cool for at least 30 minutes then refrigerate for at least 1 hour before serving.
- When ready to serve, remove cheesecakes from the refrigerator. If you like you can remove from cupcake liners or just leave them in the liners. Top cheesecakes with sliced strawberries or other berries of your choice.
- If you don’t have a stand mixer you can use a regular hand mixer, just keep the speed a low as possible.
- I generally try to make cheesecake early in the day or even the day before I want to serve it so it has plenty of time to cool.
- Cook and prep time does not include cooling time, so be sure to leave at least 90 minutes additional to allow the cheesecakes to cool.
- Serving Size: 1 cheesecake
- Calories: 265
Keywords: summer desserts, individual desserts