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19) Mini Lemon Poppy Seed Cheesecakes

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 mini graham cracker crusts or homemade, 1 cup crumbs + 3 tbsp melted butter
  • 8 oz cream cheese softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 tbsp sour cream
  • 1 tbsp lemon zest from 1 medium lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 –1½ tsp poppy seeds
  • Optional: powdered sugar or thin lemon glaze for topping

Method
 

  1. Preheat oven to 325°F (163°C) and place mini crusts on a baking sheet.
  2. Beat cream cheese and sugar until smooth, about 1–2 minutes.
  3. Add egg, sour cream, lemon zest, lemon juice, and vanilla; mix until just combined.
  4. Fold in poppy seeds gently.
  5. Spoon batter into crusts, filling about 3/4 full.
  6. Bake 12–15 minutes until centers are set but slightly jiggly.
  7. Cool on counter 30 minutes, then chill 1–2 hours. Dust with powdered sugar or drizzle glaze before serving.