These cute mini lemon cheesecakes are a burst of sunshine in every bite! With a smooth, creamy filling and a crunchy cookie base, they are sure to brighten your day.
Making them is so fun and easy! I love serving them at parties. Everyone grabs one (or two!), and I just smile knowing I am sharing sweet joy! 🍋
Ingredients & Substitutions
Graham cracker crumbs: This is the base for your crust. If you don’t have these, you can use crushed cookies like Oreos or digestive biscuits. For a gluten-free option, try almond flour or gluten-free graham crackers.
Cream cheese: The star of the filling! Make sure it’s softened for easy mixing. If you’re looking for a lighter version, you can use Greek yogurt or a vegan cream cheese substitute. Just note that the taste and texture will vary.
Heavy whipping cream: This is essential for that rich, airy texture. If you’re looking to cut back on calories, you can swap it out for a lighter whipping cream or coconut cream. Just remember, it may change the flavor slightly.
Lemon juice and zest: Fresh lemon juice adds vibrant flavor. If you don’t have fresh lemons, bottled juice can work in a pinch, but the zest won’t be as flavorful. For a different twist, try lime juice instead!
What’s the Best Way to Make a Smooth Cheesecake Filling?
Getting that creamy texture in your cheesecake filling is key! Start by beating the softened cream cheese on its own until it’s silky—this helps avoid lumps. Add the sugar gradually to mix it in properly.
- Once combined, add lemon juice, zest, and vanilla. Mix until everything is smooth.
- Whip your heavy cream separately until stiff peaks form. Then gently fold it into the cream cheese mix, being careful not to deflate the whipped cream.
- The gentle folding method ensures a light, airy cheesecake filling. Take your time here for the best texture!
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 cup powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (for whipping)
For the Lemon Topping:
- 1/2 cup lemon curd
- Lemon slices (for garnishing)
- Fresh mint leaves (optional for garnishing)
- Poppy seeds (optional for garnishing)
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation time, plus a chilling time of at least 4 hours (overnight is best) to set the cheesecakes. So, get ready for some yummy treats, but plan ahead to let them chill!
Step-by-Step Instructions:
1. Preparing the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Use a fork or your hands to mix everything until it’s well combined and crumbly. Now, take the mixture and press it firmly into the bottom of mini cheesecake molds or a muffin tin lined with cupcake liners. You want a nice even layer! Once done, pop it in the refrigerator while you work on the filling.
2. Making the Cheesecake Filling:
Grab a large mixing bowl and beat the softened cream cheese with an electric mixer until it’s super smooth and creamy. Slowly add in the powdered sugar, mixing well as you go. Next, mix in the fresh lemon juice, lemon zest, and vanilla extract until everything is nicely blended together. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until you see no more streaks of white—this will make your filling light and fluffy!
3. Assembling the Cheesecakes:
Now, it’s time to spoon or pipe that delicious cheesecake filling over the crust in each mold. Make sure to smooth the tops with a spatula if they need a little help. Then, cover them up and put them back in the refrigerator for at least 4 hours, or even better, overnight so they have time to set properly!
4. Adding the Lemon Topping:
Once your cheesecakes have set, it’s topping time! Add a layer of lemon curd on top of each cheesecake, spreading it out to cover the filling. To make them look pretty, garnish each one with a slice of lemon, a dollop of whipped cream, and if you fancy it, sprinkle with poppy seeds and some fresh mint leaves.
5. Serve and Enjoy:
Carefully remove the mini cheesecakes from their molds or liners. Serve them chilled and watch them disappear as everyone enjoys your delightful mini lemon cheesecakes! Enjoy every bite!
Can I Use Different Types of Crust for These Mini Cheesecakes?
Absolutely! You can substitute the graham cracker crumbs with other types of cookies like Oreos, gingersnaps, or even gluten-free options like almond flour or crushed rice cereal if you’re looking for a gluten-free crust. Just be sure to adjust the sugar amount based on the sweetness of the cookies you’re using!
How Can I Make These Cheesecakes Ahead of Time?
These mini cheesecakes can be made up to 2 days in advance! Just prepare them according to the recipe, refrigerate them until you’re ready to serve, and then add the lemon curd and garnishes just before serving for the best presentation and taste.
What’s the Best Way to Store Leftover Mini Lemon Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you have already added the lemon curd topping, it’s best to consume them within 2 days to maintain the texture and flavor. Simply pull them out and let them sit at room temperature for a few minutes before serving again!
Can I Substitute Ingredients in the Cheesecake Filling?
Yes, you can make some substitutions! For a lighter version, use Neufchâtel cheese instead of cream cheese. If you’re out of heavy cream, you can whip chilled coconut cream instead. Just keep in mind that this will change the flavor slightly, but it will still provide a rich texture!
