Why Make This Recipe

Mini Lemon Cheesecakes are a delightful treat that combines the creamy texture of cheesecake with the bright and zesty flavor of lemon. These little desserts are perfect for any occasion, from family gatherings to dinner parties. They are easy to make and are sure to impress your guests. Plus, their mini size makes them a wonderful option for portion control. With a buttery graham cracker crust and a smooth filling, they are a tasty dessert that everyone will love.

How to Make Mini Lemon Cheesecakes

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter. Mix well.
3. Press the mixture into the bottom of muffin tin cups to form the crust.
4. In another bowl, beat the cream cheese and sugar until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
7. Spoon the cheesecake filling over the crusts in the muffin tin.
8. Bake for 20-25 minutes until the cheesecakes are set.
9. Let the cheesecakes cool at room temperature, then refrigerate them for at least 2 hours before serving.

How to Serve Mini Lemon Cheesecakes

Mini Lemon Cheesecakes are best served chilled. You can garnish them with a sprinkle of lemon zest or a dollop of whipped cream for extra flair. They make a lovely addition to a dessert platter. Enjoy them as a sweet treat after dinner or as a refreshing snack any time of the day.

How to Store Mini Lemon Cheesecakes

To store your Mini Lemon Cheesecakes, place them in an airtight container in the refrigerator. They can last for up to five days. If you want to keep them longer, consider freezing them. Wrap each cheesecake tightly in plastic wrap and then place them in a freezer-safe container. They will last in the freezer for up to three months.

Tips to Make Mini Lemon Cheesecakes

• Make sure the cream cheese is softened before you start. This will make it easier to blend.
• Press the crust firmly into the muffin tin for a strong base.
• You can adjust the amount of lemon juice and zest based on your taste. For a stronger lemon flavor, add more.
• Let the cheesecakes cool completely before placing them in the fridge to set.

Variation

For a different flavor, you can swap out the lemon for another citrus, like orange or lime. You can also add fresh berries on top for added color and flavor.

FAQs

Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be slightly different.

Can I double the recipe?
Absolutely! Just make sure you have a larger muffin tin or multiple tins to bake them in batches.

Can I freeze mini cheesecakes?
Yes, they freeze well. Just wrap them properly to prevent freezer burn, and enjoy them later!

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Mini Lemon Cheesecakes

Delightful mini cheesecakes with a buttery graham cracker crust and zesty lemon flavor, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12 pieces

Calories 200 kcal

Ingredients

  

For the crust

• 1 cup graham cracker crumbs
• 1/4 cup melted butter For binding the crust

For the filling

• 16 oz cream cheese, softened Make sure the cream cheese is softened for easier blending
• 1/2 cup sugar
• 2 pieces eggs Add one at a time for better mixing
• 1/4 cup sour cream
• 2 tbsp lemon juice Adjust according to taste
• 1 tsp lemon zest For added flavor
• 1 tsp vanilla extract

Instructions

 

Preparation

• Preheat your oven to 325°F (160°C).
• In a bowl, combine graham cracker crumbs and melted butter. Mix well.
• Press the mixture into the bottom of muffin tin cups to form the crust.

Filling

• In another bowl, beat the cream cheese and sugar until smooth.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
• Spoon the cheesecake filling over the crusts in the muffin tin.

Baking

• Bake for 20-25 minutes until the cheesecakes are set.
• Let the cheesecakes cool at room temperature, then refrigerate them for at least 2 hours before serving.

Notes

For serving, garnish with lemon zest or whipped cream. Store in an airtight container in the fridge for up to five days or freeze for up to three months.

Keyword Dessert Recipe, Lemon Cheesecake, Mini Cheesecakes