Description
Delightful bite-sized treats bursting with the refreshing essence of citrus and the creamy richness of cheesecake.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 fresh lemons, zest and juice
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Stir until evenly coated.
- Press the mixture firmly into the bottom of a lined baking dish.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing until creamy.
- Add fresh lemon juice and zest, blending until combined.
- Mix in eggs one at a time, ensuring each is incorporated before adding the next. Add vanilla extract.
- Pour the filling over the crust and smooth gently with a spatula.
- Bake for 25-30 minutes or until the center is set but slightly jiggly. Remove and let cool completely.
- Refrigerate for at least 4 hours or overnight to firm up.
- Once cooled, lift the cheesecake out using parchment paper and cut into bite-sized squares. Serve chilled.
Notes
Dust with powdered sugar before serving or add a dollop of whipped cream for presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon cheesecake, dessert, bites, summer treat, easy recipe