These mini lemon cheesecakes are a burst of sunshine in a bite! With a creamy lemon filling perched on a crunchy crust, they make for the perfect sweet-tangy treat.
They’re so cute that I can’t help but eat more than one! Plus, they’re super easy to whip up, which means more time for enjoying each little cake. Seriously, who can resist? 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake. If you don’t have graham crackers, try using crushed digestive biscuits or vanilla wafers. Both work great and add a unique flavor.
Cream Cheese: This is essential for the rich flavor and creamy texture. If you’re looking for a lighter option, try Neufchâtel cheese or even a dairy-free cream cheese for a vegan alternative.
Lemon Juice and Zest: Freshly squeezed lemon juice gives the best flavor. If you don’t have fresh lemons, bottled lemon juice can work, but the taste might be a bit different. Always remember to zest before juicing!
Heavy Whipping Cream: For the topping, this helps to create a yummy whipped cream. If you prefer a lighter topping, you could use whipped coconut cream. It’s a fantastic alternative for a dairy-free option!
How Do You Achieve the Perfect Creamy Cheesecake Filling?
Getting a smooth and creamy filling for your cheesecakes is key! Start by being sure your cream cheese is fully softened. This makes it easier to beat and helps avoid lumps. Here’s how to proceed:
- Beat cream cheese with sugar until smooth and fluffy.
- Add sour cream and mix well; this adds creaminess and a tangy taste.
- Mix in eggs one at a time to prevent overmixing, which could make your filling dense.
- Finally, fold in lemon juice and zest for that fresh kick.
Just remember not to overbake! The center should still have a slight jiggle when you take it out; it will set as it cools. Happy baking!
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
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
For The Lemon Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Lemon slices (for garnish)
- Poppy seeds (for garnish)
- Fresh mint leaves (for garnish)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and 30-35 minutes to bake. After that, you’ll need to chill for at least 4 hours or overnight. So, set aside some time to let those mini cheesecakes cool and set perfectly!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare for Baking:
First, preheat your oven to 325°F (160°C). Then, line a muffin tin with paper liners to get ready for your mini cheesecakes!
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir everything together until it’s well mixed. Now, take a spoon and evenly distribute this mixture into the bottom of each muffin cup, pressing down firmly to create a nice crust. Bake in the preheated oven for 8-10 minutes until golden and set. Once done, remove them and let them cool.
3. Prepare the Cheesecake Filling:
In a separate large bowl, beat the softened cream cheese and granulated sugar together until it’s nice and creamy. Then, add the sour cream, eggs, lemon juice, and lemon zest. Mix until everything is completely combined and smooth—no lumps allowed!
4. Fill and Bake:
Now, pour the cheesecake filling over the cooled crusts in your muffin tins, filling each cup almost to the top. Bake them for 20-25 minutes; you want the edges to be set while the centers are still a little jiggly. Once baked, take them out and let them cool completely at room temperature.
5. Chill the Cheesecakes:
Once cooled, pop the cheesecakes into the refrigerator and chill them for at least 4 hours, or even overnight if you can wait that long! This helps them firm up nicely.
6. Make the Lemon Topping:
When you’re ready to serve, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form. This means the whipped cream will hold its shape nicely.
7. Decorate and Serve:
Pipe the whipped cream on top of each mini cheesecake. To make them look even yummier, garnish with a lemon slice, sprinkle some poppy seeds, and add a fresh mint leaf. Now it’s time to serve your delicious mini lemon cheesecakes! Enjoy every bite!
Can I Use Store-Bought Crust Instead of Making My Own?
Absolutely! If you’re short on time, you can use store-bought mini graham cracker crusts. Just skip the crust-making steps and fill them with the cheesecake filling. The baking time may be shorter, so keep an eye on them while they’re in the oven.
What’s the Best Way to Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the whipped cream fresh, you might want to add that just before serving. You can also freeze them (without the topping) for up to 2 months; just allow them to thaw in the fridge overnight before serving.
Can I Substitute Cream Cheese with a Lighter Option?
Yes, you can use light cream cheese or a cream cheese alternative if you want a lighter version. Keep in mind that the texture may vary slightly, but the flavor will still be delicious. Just ensure it’s softened for easy mixing!
How Do I Tell When the Cheesecakes Are Done Baking?
Look for the edges to be set while the center should still jiggle slightly. If you overbake them, they can crack or become too firm. A gentle shake of the pan can help determine this – a little jiggle in the center means they are perfectly done!
