Description
Mini Lemon Cheesecakes are delightful, individual-sized treats featuring a tangy lemon-flavored creamy filling atop a buttery graham cracker crust. Perfect for parties or a refreshing dessert, these cheesecakes combine the richness of cream cheese with vibrant lemon zest and juice for a bright, luscious taste. Baked to perfection in a muffin tin, they offer a convenient, portable way to enjoy classic cheesecake flavors with a zesty twist.
Ingredients
Scale
Crust
- 1 ½ cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 teaspoon of cinnamon (optional)
- 1/4 cup of melted butter
Filling
- 16 oz (2 packages) of cream cheese, softened
- 1/2 cup of granulated sugar
- 2 large eggs
- 1/4 cup of sour cream
- 1/4 cup of heavy cream
- Zest of one large lemon
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of vanilla extract
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Prepare a 12-cup muffin tin by lining it with paper cupcake liners or silicone muffin cups for easy removal of the cheesecakes.
- Prepare Crust Mixture: In a small bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon if using. Mix thoroughly to blend the dry ingredients evenly.
- Form Crust Bases: Add melted butter to the crumb mixture and stir until all crumbs are evenly coated. Spoon about 1 tablespoon of this mixture into each muffin cup and press firmly to create an even crust layer at the bottom.
- Bake Crust: Bake the crusts in the preheated oven for 8 minutes. Once done, remove the tin and allow the crusts to cool slightly before adding the filling.
- Beat Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat the softened cream cheese and 1/2 cup sugar until the mixture is smooth and fluffy, which usually takes 2 to 3 minutes.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure complete integration.
- Mix Remaining Filling Ingredients: Add sour cream, heavy cream, lemon zest, lemon juice, vanilla extract, and a pinch of salt to the cream cheese mixture. Beat everything together until fully incorporated and smooth.
- Fill Muffin Cups: Spoon the cheesecake filling over the cooled crusts into each muffin cup, leaving a little space at the top to allow for expansion while baking.
- Smooth Toppings: Use a spatula or the back of a spoon to smooth out the tops of each filled cup for a neat finish.
- Bake Cheesecakes: Bake in the oven for 18 to 20 minutes, until the centers are set but still have a slight jiggle when the pan is gently shaken.
- Cool Cheesecakes: Let the cheesecakes cool in the muffin tin for 10 minutes, then transfer them carefully to a wire rack to cool completely to room temperature.
- Chill: Refrigerate the mini cheesecakes for at least 2 hours to firm up and develop flavor before serving.
Notes
- You can substitute the graham cracker crust with digestive biscuits if desired.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- For an extra lemony flavor, garnish with thin lemon slices or candied lemon peel before serving.
- Use silicone muffin cups for easier removal and less waste from paper liners.
- Allow the cheesecakes to chill thoroughly; this improves texture and flavor balance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
