These mini lemon cheesecakes are a bright and zesty treat that are perfect for any occasion! They are creamy, with just the right amount of tang from fresh lemons and a crumbly cookie base.
Making them is a breeze—just mix, pour, and bake! I love serving these at gatherings, and they disappear fast. Who can resist a tiny cheesecake? They’re the perfect size for snacking! 🍋
Key Ingredients & Substitutions
Graham cracker crumbs: These make a great crust. If you can’t find them, try using crushed digestive biscuits or vanilla wafer cookies. Both options give a nice flavor and texture to your cheesecake base.
Cream cheese: This is crucial for that classic cheesecake texture. Neufchâtel cheese works as a lighter substitute, while mascarpone can add a creamier texture. Don’t use low-fat options, as they might make the filling too runny!
Sour cream: It adds richness and tanginess. If you need a substitute, Greek yogurt works well and even makes it a bit healthier. I often use full-fat Greek yogurt for best results!
Lemon juice and zest: Fresh lemon juice really brightens the flavor. You can use bottled juice in a pinch, but it won’t be as fresh. If you want less acidity, try using lime juice or orange juice instead for a different twist!
How Do I Achieve the Perfect Cheesecake Filling?
Getting the filling just right can be tricky, but here’s how to do it:
- Start with room temperature cream cheese, so it blends smoothly.
- Mix at medium speed to incorporate air but avoid overmixing, which can lead to cracks.
- Add the eggs one at a time, mixing until just combined. Overmixing can make the filling dense.
- Lastly, the filling should sit a bit jiggly in the center when you take it out. It will firm up nicely while chilling!
With a little patience, you’ll have a creamy, dreamy filling for your mini cheesecakes!
How to Make Mini Lemon Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 large eggs
For the Lemon Topping:
- 1 cup lemon curd (store-bought or homemade)
- Whipped cream (for garnish)
- Lemon slices and fresh mint leaves (for garnish)
- Poppy seeds (optional, for garnish)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep, plus an additional 30-35 minutes to bake, and then you’ll need at least 2 hours for chilling. So, all in all, plan for about 3 hours to get these yummy mini cheesecakes ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). While it heats, line a muffin tin with cupcake liners to get ready for the crust.
2. Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir everything together until it’s well combined. Now, take about 1 tablespoon of the mixture and press it firmly into the bottom of each cupcake liner. This will form the tasty crust!
3. Bake the Crusts:
Time to bake! Place the muffin tin in the oven and bake the crusts for 8-10 minutes until they look lightly golden. Once done, take them out and let them cool.
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is nice and smooth. Then, add in the sour cream, lemon juice, lemon zest, and vanilla extract, mixing until everything is well blended. Finally, add the eggs one at a time, mixing gently until they are just incorporated. You don’t want to over mix!
5. Fill the Muffin Tin:
Now, pour the cheesecake filling over the baked crusts in the muffin tin. Fill each liner about 3/4 full so they have room to puff up a little while baking.
6. Bake the Cheesecakes:
Pop the muffin tin back into the oven and bake the cheesecakes for 20-25 minutes. They should be set in the middle but still have a slight jiggle. Once baking is complete, remove them from the oven and let them cool on a wire rack.
7. Chill the Cheesecakes:
After cooling, it’s important to refrigerate the cheesecakes for at least 2 hours, or until they are fully chilled. This helps them set up nicely!
8. Top with Lemon Curd:
Once chilled, it’s time to add the delicious topping! Spoon about a tablespoon of lemon curd onto each cheesecake. This adds a burst of lemony flavor!
9. Garnish:
For a beautiful finish, pipe some whipped cream on top of the lemon curd. You can also add garnishes like lemon slices, fresh mint leaves, and a sprinkle of poppy seeds if you like.
10. Serve:
Finally, carefully remove each mini cheesecake from the muffin tin and get ready to serve them chilled. Enjoy every delicious bite of your Mini Lemon Cheesecakes!
Can I Substitute the Cream Cheese?
Yes, if you’re looking for a lighter option, you can substitute cream cheese with mascarpone cheese or Greek yogurt, but the texture and flavor may vary slightly. If using Greek yogurt, opt for full-fat for the best results.
How Do I Store Leftover Mini Lemon Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they are well covered to prevent them from drying out. You can serve them cold straight from the fridge or let them sit at room temperature for a few minutes before serving.
Can I Make These Cheesecakes in Advance?
Absolutely! These mini cheesecakes are perfect for making ahead of time. You can prepare and bake them a day or two in advance, and then add the lemon curd and toppings just before serving for the freshest flavor.
What If I Don’t Have Graham Crackers?
If you don’t have graham crackers, you can use digestive biscuits or even vanilla wafer cookies for the crust. Just crush them finely and follow the same proportions for sugar and butter. Alternatively, you can use crushed nuts for a gluten-free option!
