These Mini Lemon Cheesecakes are the perfect bite-sized treat! With a creamy lemon filling and a buttery crust, they are both refreshing and sweet. Ideal for any occasion!
I love how easy they are to make. Just whip up the filling, pour it into cute little cups, and bake! They’re great for sharing, but I can’t promise I won’t sneak a few extra for myself! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: This ingredient forms the base of your crust. If you don’t have graham crackers, crushed vanilla wafers or digestive biscuits work great as substitutes.
Cream Cheese: Make sure it’s softened to easily mix with other ingredients. If you’re after a lighter option, consider using Neufchâtel cheese or even a vegan cream cheese for a dairy-free version.
Lemon Juice and Zest: Fresh lemon juice brings vibrant flavor. If fresh lemons aren’t available, bottled lemon juice is a decent alternative, though fresh is always best for zest and flavor power.
Sour Cream: This adds creaminess to your filling. Plain yogurt can replace it for a lighter, tangier twist, or you can try cream for a richer taste.
Whipped Cream: For decoration, you can use store-bought whipped cream or whip your own for a fresher touch. Coconut whipped cream is perfect for a dairy-free option.
How Do I Ensure My Cheesecakes Set Perfectly?
The most important step is managing the baking time and temperature. Here’s how to get it right:
- Preheat your oven accurately. An even heat helps the cheesecakes cook evenly.
- Bake until the centers are set but still a little jiggly; they will firm up as they cool.
- Let them cool at room temperature before refrigerating. This prevents condensation that can make the topping watery.
- Chilling overnight is ideal. This helps the flavors meld and ensures a perfect texture.
Trust me, the wait will be worth it for a smooth and tasty cheesecake!
How to Make Mini Lemon Cheesecakes
Ingredients You’ll Need:
For The Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
For The Lemon Topping:
- 1 cup lemon curd
- 1 cup whipped cream (for decoration)
- Lemon slices (for garnish)
- Poppy seeds (for decoration, optional)
How Much Time Will You Need?
This delightful recipe will take approximately 15 minutes to prepare and about 30-35 minutes to bake. Plus, you’ll need at least 4 hours in the refrigerator for the cheesecakes to set before serving. So, in total, set aside some time and enjoy the process!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (160°C). Get your muffin tin ready by lining it with cupcake liners or preparing individual dessert cups. This will make serving and cleaning up a breeze!
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Use a fork or your fingers to mix everything until it’s well combined and crumbly. Press this mixture firmly into the bottoms of your prepared muffin cups to create an even crust. Bake in the oven for about 10 minutes, then remove them and let them cool down.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. It’s best to use an electric mixer for this, but you can also do it by hand if you don’t mind a workout! Add in the sour cream, eggs, lemon juice, and lemon zest. Beat until everything is just combined, but be careful not to overmix as you want it nice and light.
4. Bake the Cheesecakes:
Pour the cheesecake filling evenly over the cooled crusts in each cup, filling them about two-thirds full. Bake these lovely mini cheesecakes in the preheated oven for 20-25 minutes, or until they are set but still slightly jiggly in the center. Remove from the oven and let them cool down to room temperature.
5. Chill and Top:
Once cooled, pop your cheesecakes in the refrigerator for at least 4 hours, or ideally overnight, to set completely. When you’re ready to serve, take them out and top each cheesecake with a layer of luscious lemon curd. Decorate with a dollop of whipped cream, a fresh slice of lemon, and a sprinkle of poppy seeds for a special touch if you like.
6. Serve and Enjoy:
Serve your mini lemon cheesecakes chilled and watch them disappear! They’re sure to be a hit with your family and friends. Enjoy every tangy, creamy bite!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham cracker crumbs, you can substitute with crushed vanilla wafers or digestive biscuits for a different flavor profile. Just make sure to adjust the sugar according to the sweetness of your chosen crust.
Can I Substitute Neufchâtel Cheese for Cream Cheese?
Yes, Neufchâtel cheese works well as a lower-fat alternative to cream cheese. It has a similar texture and flavor but is slightly less rich. Keep in mind that the final cheesecakes may be a bit less creamy.
How Long Can I Keep the Cheesecakes in the Fridge?
Your mini lemon cheesecakes can be stored in the refrigerator for up to 5 days. Just make sure to cover them with plastic wrap or store them in an airtight container to keep them fresh!
Can I Freeze the Mini Cheesecakes?
Yes, you can freeze them for up to 3 months! To freeze, place them in an airtight container. When you’re ready to enjoy, let them thaw in the fridge overnight, then top with lemon curd and decorations just before serving.
