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
- PREPARE THE PAN: Preheat your oven to 160°C (325°F). Line a 12-cup muffin tin with paper liners.
- 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.
- 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.
- 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).
- 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