Lemon Cheesecake Bites
Brighten up your dessert table with these zesty Lemon Cheesecake Bites, the perfect blend of creamy indulgence and refreshing citrus zing. Featuring a buttery graham cracker crust and a silky-smooth cheesecake filling infused with freshly squeezed lemon juice and vibrant lemon zest, these bite-sized treats are a citrus lover’s dream. Ready in under an hour and easy to make in a muffin pan, they’re an ideal option for parties, potlucks, or simply satisfying your sweet tooth. Serve them chilled with a dollop of whipped cream or an extra sprinkle of lemon zest for a stunning presentation that’s as irresistible as it is effortless. Perfect for summer gatherings or anytime you crave a luscious, tangy dessert twist!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.33 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 0.5 cups Sour cream
- 3 tablespoons Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 large Eggs
Instructions
Preheat your oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners or lightly grease a mini muffin tin if making mini bites.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup, pressing firmly to create a compact crust. Set aside.
In a large bowl, beat the softened cream cheese and 1/2 cup sugar with a hand mixer or stand mixer on medium speed until smooth and creamy.
Add the sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully combined.
Add the eggs one at a time, beating on low speed after each addition just until blended.
Spoon the cheesecake filling evenly over the prepared crusts, filling each muffin cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the centers are slightly set and no longer jiggly when gently shaken.
Remove from the oven and allow the cheesecake bites to cool completely in the pan, then transfer them to the refrigerator to chill for at least 2 hours.
Garnish with extra lemon zest or a dollop of whipped cream before serving, if desired.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 9.4 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 38 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
