Mini Lemon Cheesecakes Recipe
Introduction
These Mini Lemon Cheesecakes are a delightful twist on the classic dessert, offering a bright citrus flavor in a perfectly sized treat. They’re creamy, tangy, and easy to make, ideal for parties or a simple indulgence.
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- ¼ cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 325°F (160°C).
- Step 2: Make the crust by combining graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of each muffin tin cup to form the crusts.
- Step 3: Prepare the filling by beating the cream cheese and sugar together until smooth and creamy.
- Step 4: Add the eggs one at a time, mixing well after each addition to ensure a smooth mixture.
- Step 5: Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Step 6: Spoon the filling evenly over the crusts in the muffin tin cups.
- Step 7: Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Step 8: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours before serving to let them firm up.
Tips & Variations
- Use fresh lemon juice and zest for the best bright, natural flavor.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Add a dollop of whipped cream or fresh berries on top before serving for extra flair.
- To avoid cracking, don’t overmix the batter and bake at a low, steady temperature.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. These mini cheesecakes can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Reheat is not recommended as it can affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, you can prepare and bake them a day ahead. Just refrigerate and keep them covered until serving time.
Can I use a different citrus instead of lemon?
Absolutely! Lime or orange juice and zest work well and will give your cheesecakes a different but delicious citrus twist.
PrintMini Lemon Cheesecakes Recipe
These Mini Lemon Cheesecakes are a delightful bite-sized dessert combining a buttery graham cracker crust with a creamy, tangy lemon-infused filling. Perfectly baked and chilled, they offer a refreshing balance of sweetness and citrus zest, ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 cup graham cracker crumbs
- ¼ cup melted butter
Filling
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- ¼ cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C) to ensure it reaches the perfect temperature for baking the cheesecakes evenly.
- Make the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of each muffin tin cup to form the crust.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Then gently fold in the sour cream, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Assemble and bake: Spoon the cream cheese filling evenly over the prepared crusts in the muffin tin. Bake in the preheated oven for 20 to 25 minutes, or until the centers are set but still slightly jiggly.
- Cool and chill: Allow the mini cheesecakes to cool to room temperature in the muffin tin. Once cooled, transfer them to the refrigerator and chill for at least 2 hours to fully set and develop flavor before serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Press the crust firmly into the muffin cups to prevent it from crumbling when serving.
- The cheesecakes should be slightly jiggly in the center when you take them out; they will firm up as they cool.
- For extra flair, garnish with fresh lemon slices or a dollop of whipped cream before serving.
- Use fresh lemon juice and zest for the best citrus flavor.
Keywords: Mini Lemon Cheesecakes, lemon dessert, bite-sized cheesecake, graham cracker crust, creamy lemon cheesecake
