Print

Lemon Mini Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 145 reviews

These Mini Lemon Cheesecakes are a delightful citrus twist on a classic dessert, featuring a buttery graham cracker crust and a creamy lemon-infused filling. Perfectly sized for individual servings, they are topped with tangy lemon curd, fluffy whipped cream, fresh lemon slices, and a sprinkle of poppy seeds for an elegant finish. Ideal for parties or a refreshing treat any time of year.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter

Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Topping

  • 1/2 cup lemon curd
  • Whipped cream for topping
  • Lemon slices for garnish
  • Poppy seeds for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners to prevent sticking and make for easy serving.
  2. Make the Crust: In a bowl, combine the graham cracker crumbs with the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of each muffin liner to form a compact crust layer. Set aside.
  3. Prepare the Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, eggs, vanilla extract, lemon juice, and lemon zest, mixing well to combine into a smooth lemon-flavored batter.
  4. Assemble: Evenly divide the filling over the prepared crusts in the muffin liners, smoothing the tops with a spatula for an even finish.
  5. Bake: Place the muffin tin into the preheated oven and bake for 16 to 18 minutes. The centers should still jiggle slightly when gently shaken, indicating a creamy texture.
  6. Cool: Allow the cheesecakes to cool completely in the tin at room temperature to set properly.
  7. Chill: Refrigerate the cheesecakes for at least 4 hours, or preferably overnight, to achieve the best texture and flavor development.
  8. Add Toppings and Serve: Before serving, dollop each mini cheesecake with lemon curd, add a swirl of whipped cream, garnish with a thin lemon slice and a sprinkle of poppy seeds for a beautiful and flavorful presentation.

Notes

  • Ensure the cream cheese is fully softened at room temperature to avoid lumps in the filling.
  • Press the crust firmly to prevent it from crumbling when serving.
  • Baking until the centers are slightly jiggly prevents overbaking and keeps the cheesecakes creamy.
  • Chilling is essential for proper setting and flavor melding; do not skip this step.
  • For added citrus flavor, you can also incorporate some lemon zest into the crust mixture.
  • Use fresh lemon slices for garnish just before serving to keep them bright and fresh looking.

Find it online: https://mealoria.com/lemon-mini-cheesecakes-recipe/