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Mini Lemon Cheesecakes Recipe

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These Mini Lemon Cheesecakes offer a delightful, tangy twist on a classic dessert. Each single-serving cheesecake features a buttery graham cracker crust filled with a creamy lemon-infused cream cheese mixture. Perfectly baked until just set, these adorable treats are easy to make and ideal for parties, gatherings, or a refreshing sweet snack. Garnished optionally with whipped cream and fresh berries, they bring a burst of citrus flavor and creamy texture that will impress any dessert lover.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

For Serving (Optional)

  • Whipped cream
  • Fresh berries

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
  2. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened and hold together when pressed.
  3. Form the Crusts: Spoon about 1 tablespoon of the crumb mixture into the bottom of each muffin liner. Press down firmly to create an even, compact crust layer for each cheesecake.
  4. Bake the Crusts: Place the muffin tin in the preheated oven and bake the crusts for 5-7 minutes until set and slightly golden. Remove from oven and let the crusts cool slightly before adding the filling.
  5. Make the Filling: In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy. Gradually add 1 cup of granulated sugar while continuing to beat until fully incorporated and silky.
  6. Add Remaining Ingredients: Mix in the sour cream, eggs, lemon zest, fresh lemon juice, and vanilla extract. Beat until the filling is smooth and all ingredients are fully blended with no lumps.
  7. Fill the Cups: Pour the cheesecake filling evenly over the cooled crusts in the muffin tin, filling each about three-quarters full to allow for slight rising during baking.
  8. Bake the Cheesecakes: Bake for 20-25 minutes or until the centers are just set. The tops may have a slight jiggle but should not be liquid. This ensures a creamy texture once cooled.
  9. Cool Down: Remove the cheesecakes from the oven and allow them to cool in the pan for about 10 minutes. Then transfer the mini cheesecakes to a wire rack to cool completely at room temperature.
  10. Chill: Once completely cooled, refrigerate the mini cheesecakes for at least 2 hours, or preferably overnight, to fully set and develop flavors.
  11. Garnish and Serve: Just before serving, garnish the mini lemon cheesecakes with a dollop of whipped cream and fresh berries if desired. Serve chilled and enjoy a refreshing, tangy dessert.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • Do not overbake; the centers should still have a slight jiggle when done to maintain a creamy texture.
  • Use fresh lemon juice and zest for the best citrus flavor.
  • The mini cheesecakes can be stored in the refrigerator for up to 3 days.
  • For easier removal, allow cheesecakes to come to room temperature for a few minutes before taking them out of the liners.

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