Mini Lemon Cheesecakes

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Author: Olivia
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Introduction to Mini Lemon Cheesecakes

Looking for a delightful dessert that’s both easy and impressive? Let me introduce you to my Mini Lemon Cheesecakes! These little gems are the perfect solution for busy days when you crave something sweet yet light. With a tangy lemon flavor and creamy filling, they’re sure to bring joy to your loved ones—because who wouldn’t adore a bite-sized treat? As a busy mom, I appreciate that this recipe is quick and makes for an elegant dessert, whether it’s a family gathering or a cozy night in. Trust me, these will become a staple in your dessert repertoire!

Why You’ll Love This Mini Lemon Cheesecakes

These Mini Lemon Cheesecakes are a dream come true for the busy cook! With a simple preparation time and minimal fuss, they serve up a burst of sunshine in every bite. The delightful balance of creamy cheesecake and zesty lemon will have your taste buds dancing. Plus, they’re perfectly portioned for guilt-free indulgence, making them a hit with both kids and adults alike. Who knew dessert could be so easy and rewarding?

Ingredients for Mini Lemon Cheesecakes

Let’s gather some delightful ingredients that will come together to create these heavenly Mini Lemon Cheesecakes! Each one plays an essential role in delivering that zesty flavor and creamy texture you’ll love.

  • Graham cracker crumbs: These provide a buttery and sweet base that perfectly balances the tartness of lemon.
  • Unsalted butter: Melted butter binds the crust, giving it a nice richness. You can switch it up with coconut oil for a dairy-free version.
  • Granulated sugar: Sweetness takes center stage here, enhancing both the crust and cheesecake filling.
  • Cream cheese: This is the star of the show, lending that beloved creamy texture and tang to each bite.
  • Eggs: They add structure and richness to the filling. You can experiment with flax eggs for a vegan option.
  • Sour cream: It contributes to that creamy consistency while adding a hint of tang—so delightful!
  • All-purpose flour: A touch of flour stabilizes the filling for that perfect cheesecake consistency.
  • Lemon zest: This is where the magic happens! Zest from fresh lemons gives an aromatic burst of flavor.
  • Lemon juice: Freshly squeezed juice makes the cheesecakes bright and zesty. Bottled juice simply won’t do!
  • Vanilla extract: A splash of vanilla rounds out the flavors beautifully, adding a sweet aroma.

For exact measurements, refer to the bottom of the article, where you can find a handy printable recipe. Happy baking!

How to Make Mini Lemon Cheesecakes

Now that we’ve gathered our ingredients, it’s time to dive into making these delightful Mini Lemon Cheesecakes! I promise this step-by-step guide will help you create these beauties with ease. So, let’s get started!

Step 1: Prepare the Pan

First, preheat your oven to 160°C (325°F). While it warms up, line a 12-cup muffin tin with paper liners. Trust me, this step is crucial, as it makes removing the cheesecakes a breeze later on. You wouldn’t want to struggle with that, right?

Step 2: Make the Crust

In a mixing bowl, combine your graham cracker crumbs, melted butter, and sugar. Give it a good stir until everything is nicely blended. Now, spoon about a tablespoon of the mixture into each muffin liner. Press it down firmly using the back of a spoon. Make sure it’s evenly packed! Bake this crust for just 5 minutes, then let it cool for a few minutes. Trust me, this little base sets the perfect stage for the creamy filling.

Step 3: Make the Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until you have a smooth and fluffy mixture. Add in the eggs one at a time, blending just until incorporated. We want to keep it airy! Next, mix in the sour cream, lemon juice, zest, vanilla extract, and flour. Blend until everything is smooth and creamy. You’ll see, the mixture is heavenly!

Step 4: Fill and Bake

Pour your luscious cheesecake filling over the cooled crusts. Fill each cup nearly to the top, but not overflowing! Bake them in the preheated oven for 18 to 22 minutes. They’ll be just set yet slightly jiggly in the center. Once done, turn off the oven, crack the door open, and let them cool inside for about 10 minutes. This helps prevent dreaded cracking!

Step 5: Chill and Serve

Once the mini cheesecakes are at room temperature, transfer them carefully to the fridge. Let them chill for at least 3 hours, but leaving them overnight is even better! Before serving, feel free to dress them up with lemon curd, a dollop of whipped cream, and a sprinkle of lemon zest. Your guests will be in awe!

Tips for Success

  • Use room temperature cream cheese for a smoother filling—less mixing means a lighter texture.
  • Don’t overmix once you add the eggs; we want airy cheesecakes, not dense bricks!
  • Cool your cheesecakes completely before refrigerating; this prevents condensation.
  • For a fun twist, try adding a drizzle of raspberry sauce or a sprinkle of crushed cookies on top.
  • Plan ahead! These mini lemon cheesecakes taste even better the next day.

Equipment Needed for Mini Lemon Cheesecakes

  • Muffin tin: A standard 12-cup muffin tin is ideal, but you can use silicone molds for easy removal.
  • Mixing bowls: A set of varying sizes helps in mixing and preparing the crust and filling.
  • Electric mixer: A handheld mixer or stand mixer makes whipping cream cheese a breeze.
  • Spoon: Use a regular tablespoon for portioning crust and filling.
  • Measuring cups and spoons: Essential for precise ingredient amounts.

Variations on Mini Lemon Cheesecakes

  • Fruit Toppings: Swap out the lemon zest for other citrus zests like orange or lime for a unique twist. Fresh berries or a berry compote on top can add a fun pop of color and flavor!
  • Dairy-Free Option: Replace cream cheese with a dairy-free alternative, such as cashew cheese or coconut cream. Use coconut yogurt instead of sour cream for creaminess.
  • Gluten-Free Crust: For those avoiding gluten, substitute graham cracker crumbs with gluten-free cookies or ground almonds to maintain that delicious crusty base.
  • Chocolate Swirls: Drizzle melted dark or white chocolate into the filling before baking for a decadent chocolate surprise with every bite.
  • No-Bake Version: Skip the baking altogether! Set the cheesecakes by refrigerating the filling in the crust instead. Just whip everything together and chill for a refreshing summer dessert!

Serving Suggestions for Mini Lemon Cheesecakes

  • Pair with fresh berries, like strawberries or blueberries, for a colorful contrast and refreshing flavor.
  • A glass of chilled lemonade complements the zesty notes beautifully.
  • Garnish with mint leaves to add a pop of color and a fragrant aroma.
  • Serve on elegant dessert plates for a classy presentation.
  • A dusting of powdered sugar can give a sweet finishing touch!

FAQs about Mini Lemon Cheesecakes

As I’ve shared my love for these delicious Mini Lemon Cheesecakes, I often get a handful of questions. Here are some of the most common ones to help you on your cheesecake journey!

Can I use low-fat cream cheese for these cheesecakes?

Absolutely! Low-fat cream cheese works well in this recipe. Just remember, the texture may be a bit different, but your Mini Lemon Cheesecakes will still be creamy and delicious!

How can I prevent my cheesecakes from cracking?

To avoid cracks, don’t overmix your filling, especially after adding eggs. Also, remember to cool them gradually in the oven with the door ajar after baking. This practice helps prevent sudden temperature changes.

How long can I store Mini Lemon Cheesecakes?

You can store them in an airtight container in the refrigerator for up to five days. They actually taste better the longer they sit! Just keep them away from strong-smelling foods!

Can I freeze Mini Lemon Cheesecakes?

Yes! These little treats freeze exceptionally well. Just wrap each cheesecake tightly in plastic wrap and then place them in a freezer bag. They’ll last for about two months. Thaw them overnight in the fridge before serving.

What’s the best way to serve them?

Top with a dollop of whipped cream, a sprinkle of lemon zest, or even a drizzle of lemon curd. Serving them on a beautiful platter can make these Mini Lemon Cheesecakes a show-stopping dessert!

Final Thoughts on Mini Lemon Cheesecakes

Making these Mini Lemon Cheesecakes is not just about the dessert, but also about the joy it brings to your kitchen and loved ones. Each bite is a cozy reminder that life is sweet and zesty, even when days get hectic. The smiles on your family’s faces as they savor these treats will warm your heart! Plus, with their ease of preparation, you’ll feel like an accomplished chef even on the busiest of days. So, gather your ingredients, unleash your creativity, and enjoy a moment of bliss with these delightful bites. Happy baking, my friends!

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Mini Lemon Cheesecakes


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  • Author: Olivia
  • Total Time: 3 hours 55 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

Looking for a delightful dessert that’s both easy and impressive? Let me introduce you to my Mini Lemon Cheesecakes! These little gems are the perfect solution for busy days when you crave something sweet yet light. With a tangy lemon flavor and creamy filling, they’re sure to bring joy to your loved ones—because who wouldn’t adore a bite-sized treat? As a busy mom, I appreciate that this recipe is quick and makes for an elegant dessert, whether it’s a family gathering or a cozy night in. Trust me, these will become a staple in your dessert repertoire!


Ingredients

Scale
  • 120g graham cracker crumbs (or digestive biscuits)
  • 60g unsalted butter, melted
  • 25g granulated sugar
  • 450g cream cheese, softened
  • 120g granulated sugar
  • 2 large eggs (about 100g)
  • 60g sour cream
  • 2 tbsp all-purpose flour (16g)
  • Zest of 2 lemons
  • Juice of 1 lemon (about 30ml)
  • 1 tsp vanilla extract

Instructions

  1. PREPARE THE PAN: Preheat your oven to 160°C (325°F). Line a 12-cup muffin tin with paper liners.
  2. MAKE THE CRUST: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Divide the mixture evenly among the muffin liners (about 1 tbsp each) and press down firmly with the back of a spoon. Bake for 5 minutes, then let cool slightly.
  3. MAKE THE FILLING: In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing just until incorporated. Mix in the sour cream, lemon juice, lemon zest, vanilla, and flour until smooth.
  4. FILL AND BAKE: Pour the cheesecake batter over the cooled crusts, filling each cup nearly to the top. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly. Turn off the oven, crack the door open, and let them cool for 10 minutes in the oven (this helps prevent cracking).
  5. CHILL AND SERVE: Let cheesecakes cool completely at room temperature, then refrigerate for at least 3 hours (or overnight). Before serving, top with lemon curd, whipped cream, and a sprinkle of lemon zest for an elegant finish.

Notes

  • For added flavor, consider using a mix of different citrus zests.
  • These cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 50mg

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Olivia Carter

Welcome to Cooking Taste! I’m Chef Olivia, and I’m thrilled to have you join me on this culinary adventure. cookingtaste.net is like an extension of my kitchen, where I can share my passion for cooking with all of you.

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