INGREDIENTSFor 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.
Keep refrigerated.
