Mini Lemon Cheesecakes

Introduction

Mini Lemon Cheesecakes are the perfect balance of creamy, tangy, and sweet, all in a bite-sized package. With a buttery graham cracker crust, a rich and velvety lemon cheesecake filling, and a refreshing citrus flavor, these mini cheesecakes are ideal for any occasion. Whether you’re hosting a gathering or treating yourself to a delightful dessert, these cheesecakes will impress with their light texture and vibrant taste.

I first made these when I wanted a fun twist on traditional cheesecake, and they were a huge hit! The refreshing lemon flavor adds a bright touch, making them feel light and perfect for any time of year. The best part is how easy they are to make. With simple ingredients and a mini muffin tin, you can whip up a batch in no time. You can even top them with fresh berries or a dollop of whipped cream for an extra special touch. These mini lemon cheesecakes are sure to be a crowd-pleaser every time!

Perfect for:

• Holiday desserts
• Party treats
• Afternoon snacks
• Lemon lovers
• Special occasions

Why You’ll Love This Mini Lemon Cheesecakes

Here’s why Mini Lemon Cheesecakes will become your go-to dessert:

• Creamy and Tangy: The lemon flavor shines through in the smooth, creamy cheesecake filling, offering a light and refreshing taste.
• Easy to Make: These mini cheesecakes are simple to prepare and bake, making them an accessible dessert for bakers of all levels.
• Perfect Portion Size: Individual-sized servings make them perfect for parties and gatherings, and they’re easy to serve.
• Graham Cracker Crust: The buttery, slightly sweet crust adds a nice crunch that contrasts with the smooth cheesecake filling.
• Make-Ahead Friendly: These cheesecakes can be made in advance and stored in the refrigerator, saving time on the day of your event.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 20-25 minutes
• Chill Time: 1 hour
• Servings: 12 mini cheesecakes
• Calories per serving: Approximately 200-250 calories
• Key Nutrients: Protein: 4g, Carbs: 22g, Fat: 15g

Ingredients

Gather these ingredients to make your Mini Lemon Cheesecakes:

For the Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

Lemon Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon zest
• 3 tablespoons fresh lemon juice
• ¼ cup sour cream (optional, for extra creaminess)

Topping (optional):

• Whipped cream
• Fresh lemon slices or zest

Ingredient Highlights

• Cream Cheese: The rich, creamy texture of cream cheese is the base of this cheesecake filling, giving it a smooth and velvety consistency.
• Lemon: Fresh lemon zest and juice give these mini cheesecakes a refreshing, tangy flavor that perfectly balances the sweetness of the crust and filling.
• Graham Cracker Crumbs: The graham cracker crust adds a buttery crunch that contrasts beautifully with the creamy cheesecake.
• Sour Cream: Adding sour cream to the filling creates an extra smooth, creamy texture and enhances the flavor.

Step-by-Step Instructions

Here’s how to make Mini Lemon Cheesecakes:

Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners for easy removal of the cheesecakes.
2. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
3. Press the Crust Into the Muffin Tin: Evenly divide the crust mixture among the muffin cups, pressing it down firmly with the back of a spoon or your fingers to form a solid base.
4. Bake the Crust: Bake the crusts in the preheated oven for 5-7 minutes, or until slightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

Prepare the Cheesecake Filling:

5. Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy, about 2 minutes.
6. Add the Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice, mixing until everything is well combined. If you’re using sour cream, mix it in at this stage for extra creaminess.
7. Fill the Muffin Tin: Spoon the cheesecake filling evenly over the baked crusts, filling each muffin cup nearly to the top.
8. Bake the Cheesecakes: Bake the mini cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. The cheesecakes will firm up as they cool.
9. Cool: Allow the cheesecakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Then refrigerate them for at least 1 hour to set.

Serve:

10. Top and Serve: Once chilled, top the mini cheesecakes with whipped cream and garnish with fresh lemon slices or lemon zest. Serve and enjoy!

How to Serve Mini Lemon Cheesecakes

Mini Lemon Cheesecakes are a versatile dessert that can be served in many ways:

• As a Dessert: Serve them on their own with a dollop of whipped cream and a slice of lemon for a simple, elegant dessert.
• With Fresh Berries: Add a few fresh berries like raspberries or strawberries on top for an extra burst of flavor and color.
• For a Party: These mini cheesecakes are perfect for gatherings because they’re easy to serve and eat in individual portions.
• With Coffee or Tea: Pair these mini cheesecakes with a cup of coffee or tea for a delightful afternoon treat.

Additional Tips for Mini Lemon Cheesecakes

Here are some tips to ensure your Mini Lemon Cheesecakes turn out perfectly every time:

• Use Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature before mixing for the smoothest cheesecake filling.
• Don’t Overmix the Filling: Be careful not to overbeat the cheesecake filling, as this can lead to cracks during baking.
• Chill Before Serving: Refrigerating the cheesecakes allows the flavors to meld and gives the filling time to set properly.
• Make Ahead: These mini cheesecakes can be made a day ahead of time, making them great for preparing in advance.
• Use a Springform Pan for Larger Cheesecakes: If you prefer a larger cheesecake, you can make a full-sized lemon cheesecake by using a 9-inch springform pan instead of a muffin tin.

Recipe Variations for Mini Lemon Cheesecakes

Here are 10 variations you can try for Mini Lemon Cheesecakes:

• Blueberry Lemon Cheesecakes: Add a spoonful of blueberry compote on top of each cheesecake for a fruity twist.
• Lemon Raspberry Cheesecakes: Swirl raspberry puree into the cheesecake filling before baking for a burst of berry flavor.
• Lemon Lime Cheesecakes: Substitute lime juice and zest for half of the lemon for a tangy citrus combination.
• Key Lime Cheesecakes: Replace the lemon juice and zest with key lime juice and zest for a tropical flavor.
• Chocolate Lemon Cheesecakes: Add a layer of melted dark chocolate on top of the cheesecake filling before baking for a rich contrast to the lemon.
• Coconut Lemon Cheesecakes: Stir in shredded coconut into the crust or cheesecake filling for a tropical touch.
• Lemon Poppy Seed Cheesecakes: Mix poppy seeds into the cheesecake filling for a fun texture and extra flavor.
• Lemon White Chocolate Cheesecakes: Stir in chopped white chocolate pieces for a sweet twist.
• Mango Lemon Cheesecakes: Add a layer of mango puree on top of each cheesecake for a tropical flavor combination.
• Strawberry Lemon Cheesecakes: Top each cheesecake with a fresh strawberry or strawberry jam for a sweet and tangy topping.

Freezing and Storage for Mini Lemon Cheesecakes

• Freezing: These mini cheesecakes freeze well. After they’ve cooled completely, wrap them individually in plastic wrap and then place them in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
• Storage: Store leftover mini cheesecakes in an airtight container in the fridge for up to 3-4 days. They’ll stay fresh and delicious.

Special Equipment for Mini Lemon Cheesecakes

Here are some special equipment items to make preparing your Mini Lemon Cheesecakes easier:

• Electric Mixer: An electric mixer will make it easier to cream the cream cheese and beat the filling to a smooth consistency.
• Muffin Tin: A 12-cup muffin tin is the perfect size for baking these mini cheesecakes.
• Paper Liners: Paper liners make it easy to remove the mini cheesecakes from the muffin tin without sticking.
• Wire Rack: A wire rack helps the cheesecakes cool evenly and prevents them from becoming soggy.
• Zester: A fine zester or microplane will give you the perfect amount of lemon zest for maximum flavor.

Frequently Asked Questions for Mini Lemon Cheesecakes

1. Can I use a different crust?
   Yes, you can substitute the graham cracker crust with crushed digestive biscuits, shortbread cookies, or even an oreo crust for a different flavor.
2. Can I make these mini cheesecakes without sour cream?
   Yes, the sour cream is optional. You can skip it if you prefer a lighter texture, but it does help make the cheesecake extra creamy.
3. Can I use bottled lemon juice instead of fresh?
   • For the best flavor, it’s recommended to use fresh lemon juice and zest. Bottled lemon juice may not provide the same vibrant citrus taste.
4. Can I make this recipe gluten-free?
   Yes, you can substitute the graham crackers with gluten-free graham cracker crumbs or use another gluten-free cookie for the crust.
5. How do I know when the cheesecakes are done?
   The edges should be set, and the centers should be slightly jiggly but not runny. They will firm up as they cool.

Print

Conclusion

Mini Lemon Cheesecakes are a delightful, easy-to-make dessert that will brighten up any occasion. With their creamy filling, tangy lemon flavor, and buttery graham cracker crust, these bite-sized treats are sure to be a hit. Whether you’re serving them at a party, as a special treat for yourself, or as a make-ahead dessert, these cheesecakes will leave everyone asking for more.

This recipe is as simple as it is delicious, making it perfect for everything from casual get-togethers to elegant gatherings. Whether you’re sharing them with friends or enjoying a little indulgence on your own, these mini cheesecakes are sure to be a crowd-pleaser.

I’d love to see how your Mini Lemon Cheesecakes turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy baking!