These mini lemon cheesecakes are super cute and packed with zesty lemon flavor! With a creamy filling on a tasty crust, they’re sure to brighten your day.
Making these is a breeze! I love whipping them up for parties or just because—I mean, who can resist a little cheesecake? 🍋💛
Ingredients & Substitutions
Graham Cracker Crumbs: These create a delightful crunchy base. If you don’t have them, you can use crushed digestive biscuits or vanilla wafers instead. I love using honey graham crackers for a subtle flavor boost!
Cream Cheese: This is key for that classic cheesecake texture. If you’re in a pinch, mascarpone cheese can work as a substitute, but it may alter the flavor slightly. Both provide creaminess, so choose based on your taste preference.
Sour Cream: It adds creaminess and a bit of tang! If you’re looking for a healthier option, Greek yogurt is an excellent substitute. It’s thicker and provides a similar taste!
Lemon Juice and Zest: Freshly squeezed lemon juice truly brightens the flavors. You can use bottled lemon juice, but the taste won’t be as vibrant. For zest, if fresh lemons aren’t available, look for bottled lemon zest as a backup.
How Do I Get the Cheesecakes to Set Perfectly?
Getting the right texture is crucial for mini cheesecakes. You want them set but still creamy. Here are some steps to ensure success:
- Use room temperature cream cheese to prevent lumps in your batter. Beat it well before adding other ingredients.
- Mix your filling until smooth, but avoid overmixing as that can incorporate air and make the cheesecakes puff up too much.
- Don’t skip the cooling step in the oven. This helps them firm up gradually to prevent cracking.
- Chill for at least 4 hours! Cheesecakes taste best when they’ve had time to set and chill properly.
How to Make Mini Lemon Cheesecakes
Ingredients You’ll Need:
For The Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For The Cheesecake Filling:
- 8 ounces cream cheese, softened
- ⅓ cup sugar
- ½ cup sour cream
- 2 large eggs
- ¼ cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For The Lemon Topping:
- 1 cup lemon curd (store-bought or homemade)
For The Garnish:
- Whipped cream
- Lemon slices (for decoration)
- Poppy seeds (optional)
- Fresh mint leaves (optional)
How Much Time Will You Need?
This mini lemon cheesecake recipe takes about 15 minutes to prepare and around 20-25 minutes to bake. After baking, you’ll need to refrigerate them for at least 4 hours (or overnight). The total time to enjoy these delightful treats will be around 5 hours, including chilling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). This will prepare the oven for baking your cheesecakes to perfection!
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix everything together until well blended. Next, press this mixture firmly into the bottom of mini cheesecake pans or muffin tins. This will form a delicious crust for your cheesecakes!
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. This will be the base of your delicious filling!
4. Add Ingredients to Filling:
To the cream cheese mixture, add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Beat everything together until it’s fully combined and smooth. You’re building a creamy, lemony filling here!
5. Fill the Crusts:
Pour the cheesecake filling over the prepared crusts in the mini pans, filling each one about three-quarters full. Make sure not to overfill!
6. Bake the Cheesecakes:
Place the mini cheesecakes in the preheated oven and bake for about 20-25 minutes. You want the centers to be set but slightly jiggly. After baking, turn off the oven and leave the cheesecakes inside for an additional 10 minutes to help them set up nicely.
7. Cool and Refrigerate:
After 10 minutes, remove the cheesecakes from the oven and let them cool to room temperature. Once they have cooled down, refrigerate the cheesecakes for at least 4 hours (or overnight for even better results). This will let them firm up perfectly!
8. Remove from Pans:
Once the cheesecakes have set in the fridge, carefully remove them from the pans. They should come out easily if you’ve greased them well!
9. Top with Lemon Curd:
Now it’s time to pamper those mini cheesecakes! Add a spoonful of lemon curd on top of each cheesecake. This sweet and tangy layer is the perfect finishing touch!
10. Garnish and Serve:
Finally, decorate your cheesecakes with a dollop of whipped cream, a slice of lemon, and if you like, sprinkle on some poppy seeds and add fresh mint leaves. Serve them chilled and enjoy your delightful mini lemon cheesecakes!
Can I Use Other Types of Crust for This Recipe?
Absolutely! While graham cracker crust is classic, you can use crushed digestive biscuits, vanilla wafers, or even an almond flour crust for a gluten-free option. Just make sure to adjust the sugar content depending on the sweetness of the alternative crust.
What If I Don’t Have Sour Cream?
No worries! You can substitute sour cream with Greek yogurt, cream cheese (for a richer taste), or even buttermilk in equal amounts. Just keep in mind that using Greek yogurt may slightly change the flavor and texture, but it will still be delicious!
How Should I Store Leftover Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 5 days. To maintain their freshness, you can keep them in their original mini pans if they fit, or transfer them carefully to a separate container. They’re best enjoyed chilled!
Can I Freeze These Mini Cheesecakes?
Yes, you can freeze the mini cheesecakes! Just make sure they are completely cooled and set before transferring them to an airtight container or freezer bag. They can be frozen for up to 2 months. When ready to enjoy, thaw them in the fridge overnight before serving!
