MINI LEMON CHEESECAKES

These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling.  Top them with some fresh whipped cream and berries for an easy dessert everyone will love!

I think it’s safe to say that the mini cheesecake obsession is still going strong!  It started with these adorable mini oreo cheesecakes, which so many of you loved.  Since summer is almost here and the only thing I can think about is lemon desserts, I decided to make a mini lemon cheesecake version to share with you. Ingredients For the crust: 6 full-sheets (90 grams) graham crackers (or 3/4 cup graham cracker crumbs) 3 tablespoons (45 grams) butter, melted 2 tablespoons (25 grams) granulated sugar For the lemon cheesecake filling: 12 ounces brick-style cream cheese softened to room temperature 1/2 cup (100 grams) granulated sugar 3 tablespoons (45 ml) fresh lemon juice Zest of one lemon 1 teaspoon pure vanilla extract 1 large egg room temperature 1 large egg yolk room temperature Instructions

1. To make the crust:
2. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
3. Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.

for full instruction please see: www.livewellbakeoften.com

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