These cute mini lemon cheesecakes are refreshingly tangy and creamy all at once! Perfect for a sunny day, they feature a crumbly crust and a delightful lemon filling.
I love how they are the perfect size for a little treat. Plus, they are so easy to make! Just mix, bake, and let them chill. Who can resist a little lemony goodness? 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your cheesecake crust, giving it that crunchy texture. If you don’t have graham crackers, try digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream Cheese: The star of this cheesecake! For a lighter version, you can use Neufchâtel cheese. Vegan cream cheese can also work if you want a dairy-free option.
Lemon Juice and Zest: Fresh lemon juice brightens up the flavor. If lemons aren’t available, bottled lemon juice works, but fresh is always best. You could also substitute lime juice for a twist!
Sour Cream: Adds creaminess and a slight tang. Greek yogurt can be used as a substitute for a healthier touch; it’s just as creamy and tangy!
Heavy Whipping Cream: This gives your topping its fluffiness. If you’d like to lighten it up, try a non-dairy whipped topping as an alternative.
How Do You Ensure Your Mini Cheesecakes Cook Evenly?
Getting the cooking time just right is key to avoid overcooking your mini cheesecakes. Here’s how to make sure they come out perfectly:
- Preheat your oven properly before placing the cheesecakes inside. An oven thermometer can help check the actual temperature.
- Check for doneness by gently shaking the pan. The edges should be set, while the center will slightly jiggle. If the center is firm, it’s overcooked.
- Let them cool in the pan before moving them to the fridge. This will prevent cracking.
- Chill them for at least 3 hours! This helps flavors meld together and the texture to set properly.
Following these tips will help you create deliciously creamy mini lemon cheesecakes that everyone will love! Enjoy baking! 🍋
How to Make Easy Mini Lemon Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar (for crust)
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/3 cup fresh lemon juice
For the Topping and Garnish:
- 1 cup lemon curd (store-bought or homemade)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lemon slices, for garnish
- Poppy seeds, for garnish (optional)
- Fresh mint leaves, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and 18-22 minutes to bake. After baking, you’ll need at least 3 hours in the fridge to chill. So, plan for around 4 hours total, including cooling time. But, trust me, the wait is well worth it for these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 325°F (160°C). If you’re using a muffin tin, line it with paper liners or lightly grease mini cheesecake molds. This will help your cheesecakes come out easily later on.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir well until everything is nicely mixed together. Take about 1 to 1 1/2 tablespoons of this crumb mixture and press it firmly into the bottom of each mold to create a solid crust.
3. Prepare the Cheesecake Filling:
In another large mixing bowl, beat the softened cream cheese and 2/3 cup sugar together until the mixture is smooth and creamy. This is the base of your cheesecake!
4. Add the Eggs:
Add the eggs one at a time to the cream cheese mixture, mixing well after each addition. This helps ensure a smooth filling.
5. Mix in Other Ingredients:
Now, blend in the sour cream, vanilla extract, lemon zest, and fresh lemon juice until the mixture is completely smooth. Your cheesecake filling should be light yellow in color and full of lemony goodness.
6. Fill the Molds:
Carefully pour the cheesecake filling evenly over the prepared crusts in the molds, filling each about 3/4 full. This allows space for rising without overflowing!
7. Bake:
Place the filled molds in the preheated oven and bake for around 18-22 minutes. Keep an eye on them! You want the edges to be set, while the centers should still have a slight jiggle.
8. Cool and Chill:
Once done, remove the cheesecakes from the oven and let them cool to room temperature. After cooling, refrigerate them for at least 3 hours to fully chill and set.
9. Add the Lemon Curd:
When it’s time to serve, gently spread or pipe a layer of lemon curd over each mini cheesecake. This adds a zesty touch that’s so refreshing!
10. Whip the Cream:
In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. This will make a lovely topping for your cheesecakes.
11. Garnish:
Pipe a swirl of whipped cream on top of each cheesecake. Then, garnish with a thin lemon slice, a sprinkle of poppy seeds, and a fresh mint leaf for that extra pop of color.
12. Serve & Enjoy!
Your delicious mini lemon cheesecakes are all set! Serve them chilled for the best taste experience and enjoy every refreshing bite!
These delightful treats balance a crisp crust, creamy lemon cheesecake, bright lemon curd, and fluffy whipped topping for a perfectly refreshing dessert bite. Happy baking! 🍋
Frequently Asked Questions (FAQ)
Can I Substitute the Cream Cheese?
Yes! You can use Neufchâtel cheese for a lower-fat option, or a dairy-free cream cheese if you prefer a vegan version. Just ensure it’s softened for easy mixing!
How Do I Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen for longer storage—just make sure to wrap them well in plastic wrap and place them in a freezer-safe container.
Can I Use Bottled Lemon Juice Instead of Fresh?
Yes, bottled lemon juice can be used in a pinch. However, fresh lemon juice gives a brighter, more vibrant flavor. If available, I highly recommend using fresh lemons for zest and juice!
How Can I Make These Cheesecakes Ahead of Time?
These mini cheesecakes are perfect for making in advance! You can prepare and bake them up to 2 days ahead, then chill in the fridge. Just add the lemon curd and whipped cream topping right before serving for the freshest taste.
